Quick & Easy

Hot-smoked trout and vermicelli salad

This refreshing salad is perfect for the lunchbox.
Hot-smoked trout and vermicelli salad



1.Place noodles in large heatproof bowl of boiling water, stand until just tender; drain. Rinse under cold water; drain.
2.Meanwhile, to make dressing, place lime juice, oils, fish sauce and garlic in screw-top jar; shake well.
3.Discard skin and bones from fish. Flake fish into large pieces in large bowl; add noodles, celery, cucumber, nuts and herbs.
4.Pour dressing over salad; toss gently to combine.

We used two hot-smoked ocean trout portions, weighing approximately 200g each, that were spiced with a blackening mixture of mountain pepper, native pepperberry, aniseed myrtle, salt and other flavourings before being “cooked” in hot smoking ovens. You can also use ordinary cold-smoked trout if hot-smoked trout is unavailable.


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