Chris Manfield’s Smoked Trout, Coconut and Pomelo Salad with Chill
This fabulous south-east Asian-style salad, redolent with contrasting flavours and textures, is courtesy of acclaimed chef Christine Manfield and is being served as part of five flavour-filled days at Savour the Tweed in northern New South Wales next month. A wide variety of dining, farm feasting, foraging and eating experiences is on offer in this lush fertile valley so be sure to book now to ensure you don’t miss out.
Inroduction
About this Recipe
By Sheridan Rogers
Once you've assembled all the ingredients for this salad, it only takes a few minutes to toss together. Smoked rainbow trout is available already smoked from your fishmonger or at some supermarkets. Another suitable alternative is Victorian smoked eel, from better fishmongers. YV salmon roe can be found at Yarra Valley Caviar, a family owned boutique business in the Yarra Valley, or you can use Atlantic salmon roe.
Ingredients
2 smoked rainbow trout
1 pomelo (or 2 ruby grapefruit ), peeled and broken into small segments
1 small cucumber, peeled and seeded then finely sliced
1/2 cup fresh coconut, shredded and lightly roasted
50gr bean sprouts, trimmed
2 red birds eye chillies, finely sliced
2 tsp pickled ginger, finely sliced
1 small red onion, finely diced
1/2 cup coriander leaves
2 tbsp mint leaves, shredded
100gr YV salmon roe
2 tbsp fried shallot slices
coconut dressing
1 tbsp fish sauce
2 tsp palm sugar
1 tbsp coconut vinegar
2 tsp chilli jam (or sambal)
2 tsp lime juice
2 tbsp coconut cream
To make the dressing, heat the coconut cream with the palm sugar and stir just till sugar dissolves then remove from heat. Combine all ingredients and stir to combine.
To make the salad, flake the trout flesh and discard skin and bones.
Mix all salad ingredients together and toss through the dressing to combine then pile onto serving plates.