One whole smoked trout is enough to make a light meal for two people. Whole hot-smoked trout are sold in supermarkets in Australia in vacuum packs. The use by date usually allows you to keep them for a week or two in the fridge before they need to be eaten. Handy for those occasions when you peer into the fridge thinking “What can I make for dinner with what I’ve got?”
Carefully remove the flesh in large chunks, discarding the skin and bones. I definitely have to wear my reading glasses to do this! Mix with freshly cooked pasta, adding a splash of cream and a few capers or chopped dill. Some halved baby tomatoes or rocket leaves are an optional addition.
Or make this Asian salad which is perfect for a hot summer’s day.
Tamarind Dressing:
3 spring onions or small shallots
1 clove garlic
½ small red chilli, seeded and chopped
1 Tbs grated fresh ginger
2 Tbs roasted peanuts
1 Tbs fish sauce
1 Tbs tamarind paste (sold in jars)
3 Tbs water or more
3 Tbs palm sugar, chopped, or substitute brown sugar
Salad:
1 smoked trout, flesh removed, bones and skin discarded
2-3 cups small salad leaves
1 Tbs finely chopped lime (skin and flesh)
2 Tbs roasted peanuts, chopped
½ cup coriander leaves
Extra virgin olive oil
Dressing: Place onions, garlic, chilli and peanuts in food processor and process until you have a paste, stopping to scrape down the sides halfway. Place paste in a saucepan with remaining dressing ingredients. Simmer for 3-4 minutes then leave to cool. It should be thick and a bit sticky but you may need to add a bit more water to get the right consistency.
Meanwhile arrange salad leaves on two plates. Top with the trout pieces, the lime, peanuts and coriander leaves. Drizzle with some of the sauce, then drizzle a little olive oil around the edge of the plate. Any leftover dressing is delicious served with cold roast meats.
Serves 2 as a main or 4 as a starter
Note: some supermarkets sell smoked trout fillets without skin or bones.
Variation: to serve as finger food, separate the leaves of 2 heads of chicory (witloof or witlof) and top each with a piece of smoked trout, the remaining toppings and some of the dressing.
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