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50<br />
Flaked Trout with Rocket, Lychees<br />
and Sweet Lime Dressing<br />
Serves 2<br />
Prep time: 10 minutes<br />
Cook time: 30 seconds<br />
Ingredients<br />
225g hot smoked trout<br />
150g mangetout<br />
2 large handfuls of rocket leaves<br />
½ cucumber, cut in half lengthways, seeds<br />
removed and sliced<br />
10 lychees, peeled, stoned and cut in half<br />
Handful of basil leaves, roughly chopped<br />
Handful of mint leaves, roughly chopped<br />
Handful of coriander leaves, roughly chopped<br />
1 red chilli, deseeded and diced<br />
½ red onion, diced<br />
60g toasted cashew nuts<br />
The oily richness of the trout contrasts beautifully with the sweet lychees<br />
and peppery rocket leaves. Hot smoked trout requires no preparation,<br />
making this an ideal speedy healthy lunch or evening meal. Use any<br />
lettuce leaves in this dish and plenty of fresh herbs. You could use<br />
smoked mackerel or hot smoked salmon instead of the trout if wished.<br />
Method<br />
1. Blanch the mange tout in boiling water for 30 seconds, drain and<br />
refresh under cold water.<br />
2. Place the mangetout in a bowl with the rocket, cucumber, lychees,<br />
herbs, chilli and onion. Break up the trout and scatter over the top<br />
with the toasted cashew nuts. Mix together the lime juice, xylitol or<br />
honey and fish sauce.<br />
3. Season the salad with a little black pepper and drizzle over the<br />
dressing to serve.<br />
Lime Dressing<br />
Juice of 2 limes<br />
2 tsp xylitol or honey<br />
1-2 tbsp fish sauce to taste<br />
NUTRITIONAL INFORMATION PER SERVING: Calories 449kcal, protein 36.6g, carbohydrates 35.8g (sugars 30.5g),<br />
total fat 20.1g (saturates 4g)
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