| This gorgeous salad is lovely served on Chinese spoons with the trout on top as a nice little pass around, or presented on a large platter dressed with a banana leaf as part of a main meal.
Salad:
2 green mangoes peeled with the cheeks cut off the seed
3 red Asian shallots, sliced finely
1 long red chilli, deseeded and sliced julienne
1 long green chilli, deseeded and sliced julienne
1 handful mint leaves
1 handful coriander leaves
2 tablespoons chopped and toasted peanuts
1 smoked snowy river trout, skinned and flesh picked off the bone
1 small jar of salmon roe
Dressing:
1 garlic clove
2 tablespoons of shaved palm sugar or brown sugar
2 tablespoons fish sauce
2 tablespoons lime juice
For the salad:
Place the shredding tool of your Braun Multiquick in place and shred the green mango cheeks. Place the mango in a bowl with the rest of the salad ingredients except for the trout, peanuts and salmon roe.
For the dressing:
Change the attachment to the blade and process the dressing ingredients until the sugar has dissolved.
To serve:
Place a small amount of salad on a Chinese spoon and top with smoked trout, a teaspoon of dressing, the toasted peanuts and finally the salmon roe. Alternatively, place the salad on a plate topped with a banana leaf, pour dressing over the top, followed by the trout, toasted peanuts and salmon roe.
Tip:
This salad is so versatile you can replace the smoked trout and salmon roe with barbecued duck, rare roast beef or spicy beef straight off the barbecue.
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