Hot Smoked Salmon & Thai Green Mango Salad

24 December 2020 12:00 am - 0 - {{hitsCtrl.values.hits}}

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Ingredients for six as part of shared meal

Dressing
1 x large red chillie
2 x medium cloves garlic
3 x coriander roots
1 to 2 x limes
1 Tbsp light palm sugar
1 Tbsp fish sauce

Salad
1kg green mango or papaya
1 x large red chillie
4 x double kaffir lime leaves
1 x 15cm stalk of lemon grass
2 x medium shallots
1 ½ cups coriander leaves
1 ½ cups mint leaves
400gm hot smoked salmon or ocean trout
2Tbsp salmon caviar

Method

1 Prepare dressing components. De-seed chillie and cut into large chunks. Peel and slice garlic. Clean and remove small brown side roots from coriander root. Squeeze limes to yield 100ml. Shave palm sugar.

2 Place prepared ingredients with fish sauce in jug. Using stick blender, whiz to combine. Check for seasoning and adjust to taste for a sweet, salty

sour balance.

3 Prepare salad. Peel mango/papaya and run through mandolin to form julienne strips (or cut into 2mm thick slices then 2mm thin strips using a knife). Place in

large bowl.

4 De-seed chillie and

slice thinly.

5 Shred kaffir lime leaves, discarding central vein.

6 Very finely chop white

part of lemongrass to yield about ¼ cup.

7 Peel and finely

slice shallots.

8 Add all prepared components to bowl

and toss well.

9 Wash coriander and mint and dry well. Pick leaves from stalks and add

to salad.

10 Flake fish and gently toss with salad components

and dressing so as not to bruise leaves.

11 Serve at once piled on individual serving plates with salmon caviar scattered over the top.

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Hot Smoked Salmon & Thai Green Mango Salad

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