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Ocean Trout, Pineapple, Chilli

Lightly Smoked Ocean Trout, Pineapple, Chilli and Trout Crackling

Pineapple and chilli go very well with smoked trout. This is an easy recipe for two people
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Servings 2

Ingredients
  

  • 2 pieces Ocean Trout / Salmon 150-200 gm each
  • 1 small cucumber lebanese, cut into ribbons
  • 1 small bulb fennel or 1/2 a large one
  • 1 small red onion finely diced
  • 1 red chilli sliced
  • 2 slices of fresh pineapple
  • 1/4 bunch coriander

Dressing

  • 100 ml lemon Juice or lime
  • 30 gm caster or palm sugar
  • 40 ml fish sauce
  • 1 clove garlic roughly chopped

Instructions
 

dressing

  • Mix the sugar with a teaspoon of hot water to start it dissolving. Add lemon juice, fish sauce and garlic. Stir to dissolve and taste. Add more sugar or fish sauce if required

Salad

  • Grill the pineapple till golden and caramelised ( BBQ is good) in a very hot pan. Cut into cubes
  • Mix coriander sprigs, diced onion, pineapple, chilli and shaved fennel.
  • Strain dressing and pour over salad.
  • Put the cucumber ribbons on the plate.
  • Finally. Cut the Ocean Trout from the skin. Heat a frypan until very hot. Sear the Trout on both sides, until just coloured . Place the fish on the cucumber.
  • For crackling, add a little more oil to the frypan and making sure it is very hot. Drop the skin into the pan and cook until it curls up and turns golden.
  • Drain on paper.
  • Put a small amount of salad onto each plate along with some dressing and a piece of crackling
  • Don't cook the pineapple, just sear or BBQ it quickly. This produces a lovely sweet and sour juice that makes the dressing very delicious.
  • Use coriander root ( chopped ) in the dressing for more flavour
  • Use any salad ingredients you like including Chinese cabbage, red capsicum, tomato, or Green Papaya.