Smoked Trout & Quinoa Salad

The best thing to do with a whole smoked trout

Takes 30 mins.

Makes 10 servings.

1.5 cups quinoa
2 cups water
1 smoked trout 1 piece = 1 whole trout
2 avocadoes
2 cucumbers
2 Tbsp olive oil
2.5 Tbsp lime juice

Prepare quinoa as required. Unwashed quinoa needs a good scrubbing under running water, plus a rinse & drain, to get rid of the soapy flavour. Toast afterwards (on a dry pan over medium heat) to dry the grains a little before cooking. Pre-washed quinoa can be used right away, or lightly toasted. Bring quinoa and water to the boil. Reduce to a simmer and cook, covered, for 10-15 mins (until water all asborbed). Now let's get into that smoked trout. Skin off, bones out. Flake the fishy flesh into a large salad bowl. Chop avocado and cucumber - these go into the salad bowl too. Rightie-ho, the quinoa should be done. Lift the lid and let the steam release for a min or two. Fluff cooked quinoa with a fork. Stir the quinoa gently through the salad. Drizzle in olive oil and lime juice*. Crack some pepper on. You're done! * No lime juice? No problem. Substitute lemon juice or balsamic vinegar, or go without. You do need the trout though ;)


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