Thai smoked trout salad

This healthy salad makes a stunning addition to the dinner table. Make the salad dressing in advance for quick assembly.

• 250g hot-smoked trout or salmon, flaked
• 1 Lebanese cucumber, thinly sliced
• 150g cherry tomatoes, quartered
• 4 green shallots, thinly sliced
• 2 small fresh red chillies, deseeded, thinly sliced
• 1⁄3 cup fresh coriander leaves
• 55g (1/3 cup) roasted salted cashews, chopped

Dressing

• 2 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 teaspoon finely grated fresh ginger
• 2 tablespoons sunflower oil
• 1 teaspoon sesame oil

Energy 1575kJ	Fat saturated 4.00g
Fat Total 26.00g	Carbohydrate sugars g
Carbohydrate Total 13.00g	Dietary Fibre 3.00g
Protein 21.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   For the dressing, place the sugar, vinegar, fish sauce, lime juice and ginger in a small saucepan over low heat. Cook, stirring, for 1-2 minutes or until sugar dissolves. Cool. Stir in the sunflower and sesame oil.

2. Step 2

   Place the trout, cucumber, tomato, shallot, chilli and coriander in a large bowl. Pour over the dressing. Toss well to combine and sprinkle with the nuts.

Swap the trout for easy bought barbecue chicken, perfect for fussy eaters!

In a hurry? You can preprae the salad dressing up to four days in advance. Just keep it in an airtight container in the fridge.