Hot-smoked trout and vermicelli salad

This refreshing salad is perfect for the lunchbox.

  • 5 mins cooking
  • Serves 4
  • Print


Hot-smoked trout and vermicelli salad
  • 200 gram dried rice vermicelli noodles
  • 1/3 cup (80ml) lime juice
  • 1 teaspoon chilli oil
  • 1 tablespoon sesame oil
  • 2 tablespoon fish sauce
  • 1 clove garlic, crushed
  • 400 gram hot-smoked trout fillets
  • 2 trimmed celery stalks (200g), sliced thinly
  • 2 lebanese cucumbers (300g), seeded, sliced thinly
  • 1/2 cup (75g) toasted shelled pistachios
  • 1/4 cup coarsely chopped fresh thai basil
  • 1/4 cup coarsely chopped fresh mint


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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