Smoked trout with cucumber salad
Fresh rice noodles
220 g, (flat Thai)
Fresh red chilli
1 whole, thinly sliced
2 individual, (French or eschalots)
2 medium, sliced into ribbons
Baby spinach leaves
200 g, (trout)
- Place noodles in a large heatproof bowl and cover with boiling water. Soak for 5 minutes or until softened. Rinse under cold running water. Drain.
- Meanwhile, whisk juice, soy sauce, honey, oil and chilli in a small bowl.
- Place noodles, eschalot, cucumber and trout in large bowl. Toss to combine. Arrange noodle salad on a serving platter. Sprinkle with coriander and drizzle with dressing to serve.