Hot smoked trout and nectarine salad with fresh herbs

4 servings By Anke Roux
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Ingredients (14)

1-2 smoked salmon trout
1 cucumber — seeded and shaved into ribbons
1 avocado
2 cup micro herbs
4 nectarines — sliced
Handful fresh coriander
2 spring onions — finely sliced
1 Tbs fish sauce
1 Tbs honey
2 Tbs vinegar — rice
2 Tbs canola or seed oil
1 tsp sesame oil
1 Tbs fresh ginger — finely chopped
1 red chilli — diced
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If using uncooked trout, panfry for 3 minutes on each side and rest and then flake. Toss salad ingredients on a platter and scatter over fish. Whisk dressing ingredients together and drizzle over salad. Serve. 

Published with courtesy of JucyDelicious

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