Smoked trout and couscous salad

Cooking Fish Smoked trout and couscous salad

Fluffy couscous is the base for this super salad with smoked trout and Asian-style dressing.

Lables: Egg free Lactose free Milk free Peanut free Tree nut free
  1. Place the couscous into a large bowl. Add 200ml boiling water, cover, and set aside for 2 mins. Using a fork, separate the couscous.
  2. Discard skin from trout and gently flake flesh. Add to the couscous with remaining ingredients.
  3. For dressing, combine lime juice, fish sauce and sesame oil in a small jug, pour over the salad and fold through. Serve with the lime wedges.

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1 cup instant couscous
2 x 150g pkts smoked trout portions
1 Lebanese cucumber, roughly peeled and diagonally sliced
2 French shallots, finely sliced
130g green beans, diagonally sliced into 3cm pieces, blanched
1 cup mint leaves
1 cup coriander leaves
1 long red chilli, finely sliced
3 tbsp lime juice
1 tbsp fish sauce
1 tsp sesame oil

Adv

Autors
Preparation time
15
Cooking time
05
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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