Page 19 - Just Better Care Possible Magazine - Issue 4
P. 19

Smoked trout and mango salad
• 90 g baby spinach leaves
• 200 g hot smoked trout, sliced • 1 large mango, thinly sliced
• 115 g bean sprouts
• 2 spring onions, thinly sliced
• 1 fresh red or green chilli,
seeded and thinly sliced
• 15 g mint leaves, roughly torn • 15 g coriander leaves, roughly
• 1 garlic clove
• 2 tablespoons lime juice
• 2 tablespoons fish sauce
• 2 tablespoons rice malt syrup
• 2 tablespoons coriander leaves,
finely chopped
• 1 fresh red chilli, seeded
and finely chopped
Pick up a copy of Simple and Lean by Sally Obermeder and Maha Koraiem for more great recipes. Simple and Lean is $24.99 RRP and is available from shop.swiish. com, Kmart, Big W, Target, Booktopia and local bookstores.
Looking for an easy week night meal that is packed with flavour? This smoked trout and mango recipe will quickly become one of your staple dishes.
DF • GF • NF • SF • P 1356 KJ | 324 CAL PER SERVE | SERVES 2
  In a small bowl, mix together all the ingredients for
the dressing. On a platter, place the baby spinach leaves. Top with the trout, mango slices, sprouts, spring onion, chilli and herbs. Spoon the dressing generously over
the top and serve.
NOTE: This salad also works really well with tinned tuna. We suggest using tuna in spring water; because the dressing is so flavoursome, it’s best to use tuna that
is closer to its natural flavour.
You can get smoked trout at the supermarket.
It comes shrink-wrapped and in a fillet. Here we’ve used hot smoked river trout, but you can also use rainbow trout, or even hot smoked salmon. They all work beautifully in this recipe.

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