Smoked Trout With Chile & Lime Dressing


Makes/serves 4 servings
Prep Time 10 min
Difficulty Easy


  • 12oz (350g) hot-smoked trout fillets or cold-smoked trout fillets
  • large handful of seasonal salad leaves
  • bunch of spring onions or scallions, trimmed and finely sliced
  • 4 radishes, finely sliced
  • 2 tbsp rice wine vinegar
  • 2 tsp light soy sauce
  • splash of sesame oil
  • 1/2–1 tsp granulated sugar
  • 2 red chiles, seeded and finely chopped
  • juice of 1–2 limes



  • Whisk together the dressing ingredients, tasting as you go. Add all of the lime juice, if needed, or use less if the dressing is becoming too sour.
  • Divide the smoked trout among 4 serving plates, then toss together the salad leaves, spring onions or scallions, and radishes.
  • When ready to serve, lightly toss the salad with the some of the dressing, and drizzle the remainder over the trout. Serve immediately.

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