Hot Smoked Peppered Trout and Prawn Salad By Chef Nina Timm


Serves 4

Ingredients

  • 2 x 80 g Hot Smoked Peppered Trout Portions
  • 16 prawns – de-veined
  • 4 eggs – boiled to semi-hard (see foot note)
  • 4 small tomatoes
  • 8 asparagus – blanched for 2 min in boiling water and then cooled
  • Fresh salad leaves – I used watercress, rocket and baby spinach
  • 1- 2 lemons – cut in wedges
  • 100 g butter
  • 15 ml/1 T Portuguese spice – it has a lovely lemony zing
  • Juice of half a lime
  • For the Yum-Yum Seafood Sauce

Ingredients

  • 45 ml /# T Mayonnaise
  • 20 ml / 1 1/2 T Tomato Paste
  • 5 ml/ 1 t Black Pepper ground
  • 5 m /1 t Sugar
  • 5 ml / 1 t Paprika
  • Juice of half a lime
  • 15 ml / 1 T Tabasco Sauce

Method

  1. Place all the ingredients in a bowl and whisk with a metal whisk until there are
    no more lumps and the sauce is smooth and creamy.

For the Prawns

  1. Heat the butter in a pan and add the prawns when the butter is sizzling.
  2. Add the Portuguese Spice and toss the prawns until cooked.
  3. Squeeze the lime juice over the prawns.

To assemble the salad

  1. Spread the salad leaves on wooden boards and layer the other salad ingredients
    on the leaves.
  2. Then boil the eggs – Place 4 eggs in a small pot with water.
  3. Slowly bring the water to the boil and from boiling point, set the times for 7 minutes.
  4. When 7 minutes are up, pour off the water and then fill pot with cold water. Allow eggs
    to cool a little in cold water, then peel and use.

 

Serve with the prawns, warm bread and the yum yum sauce.