RR. Spink & Sons Hot Smoked Trout, Indian Cucumber Salad & Roti Canai


RR. Spink & Sons Hot Smoked Trout, Indian Cucumber Salad & Roti Canai

WEB SIZE (Credit Paul Johnston at Copper Mango) CMPL0690Quick meal ideas needn’t be dull – just take these pan-Asian inspired trout roti wraps that can be made in mere minutes!

Ingredients

  • 1 packet of RR. Spink & Sons Kiln Roast Trout (120g)
  • 4 x Roti Canai
  • 1 large cucumber
  • 1 medium red onion, diced
  • A handful fresh coriander leaves, chopped
  • 1 red chilli, deseeded & diced
  • 1 lime, zest only
  • 3 tbsp of roasted peanuts, chopped
  • ¼ tsp cumin seeds
  • 100g thick Greek yoghurt

“Inspired by Indian cuisine, this is one of my top smoked trout meal ideas for on-the-go dinners or spicing up lunch.” – Scott Fraser, RR. Spink & Sons’ Chef

Method

  1. To make the salad, peel and deseed the cucumber; the easiest way to do this is to cut the cucumber in half and scrape the seeds out with a teaspoon.
  2. Slice the cucumber into ½ cm slices and place into a bowl with the chilli, lime zest, cumin seeds and red onion.
  3. To fill the roti, spoon some of the salad onto the roti and top with a slice of kiln roast trout. Add some peanuts, coriander and finish with a dollop of yogurt.

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