Hot-Smoked Trout And Rice Noodle Salad
1
- Prep Time25 min
- Total Time30 min
- Makes4 servings
(Photo: Erik Putz; Produced by: Stephanie Han Kim; Food styling: Haley Polinsky; Prop styling; Madeleine Johari)
Ingredients
200 g rice vermicelli noodles
1/3 cup lime juice
3 tbsp fish sauce
1 tsp granulated sugar
1 small shallot, thinly sliced
1 garlic clove, minced
1 bird's eye chili, thinly sliced (optional)
2 mini cucumbers, thinly sliced
2 heads baby gem lettuce, thinly sliced
2 cups loosely packed mixed herbs, such as basil, mint and cilantro, divided
180 g hot-smoked trout, separated into bite-sized pieces
1/2 cup coarsely chopped roasted cashews
Instructions
Bring a medium pot of water to a boil. Remove from heat and add noodles. Cover and set aside, stirring occasionally, until al dente, 6 to 8 min.
Meanwhile, whisk lime juice, fish sauce and sugar in a large bowl. Stir in shallot, garlic and bird’s eye chili.
Drain and rinse noodles under cool running water. Drain again.
Add noodles, cucumber, lettuce and half of the herbs to dressing. Toss gently to combine.
Divide salad among 4 plates. Top with trout. Sprinkle with cashews and remaining herbs.
Kitchen tip
Hot-smoked trout (or salmon) uses a combination of smoke and heat to “cook” the fish, unlike cold-smoked options, which retain a raw-like texture. Look for hot-smoked fish in vacuum-sealed packaging in the refrigerated seafood section of your grocery store.
For more hearty, meal-in-a-bowl salads
We levelled up this meal-in-a-bowl salad with smoked trout, then a fresher-than-fresh dressing and all the toppings.
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