Smoked Trout & Quinoa Salad
The best thing to do with a whole smoked trout
Takes 30 mins.
Makes 10 servings.
Ingredients
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 |
|
Instructions
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 ;)