Thai Green Papaya Salad with RR. Spink & Sons Cold Smoked Trout


Thai Green Papaya Salad with RR. Spink & Sons Cold Smoked Trout

Thai Green Papaya Salad with Cold Smoked TroutBalancing hot chili, sweet papaya and fragrant spice with our signature hot smoked trout, our twist on a classic Thai Green Papaya Salad is a perfect treat for lunch, or as a light refreshing dinner.

Serves 4

Ingredients

“Most South East Asian countries serve their own interpretation of this classic salad, and now we’ve created a deliciously Scottish iteration – enjoy!” Scott Fraser, RR. Spink & Sons Chef

Method

  1. To make a dressing add the lime juice, fish sauce, garlic and palm sugar into the food processor or blender and whiz together until pureed.
  2. Top and tail the green beans and tenderize with a mallet; cut into 1cm pieces.
  3. Peel the papaya with a kitchen peeler, cut in half and scoop out the seeds out with a spoon; slice the flesh into long thin strips using a slicer, grater or mandolin.
  4. Cut the chilies in half and remove the seeds; slice finely.
  5. Pick the coriander leaves from the stalk and chop roughly.
  6. Finally, remove the trout from the packaging and flake into bite sized pieces
  7. Add the sliced papaya, green beans, chilies, trout and half of the coriander to a bowl, cover with the prepared dressing and toss together.
  8. To serve, arrange your salad onto plates and garnish with the peanuts and remaining coriander.

 

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