Name: Strawberries and lactose-free cream
Prep time: 20 min
Cook time: PTM
Total time: 20 min
Yield: 4 servings
Cuisine: Desserts & Baking
Ingredients: gelatine leaves 5,coconut milk can 1 x 400 ml,cardamom pods, crushed 3,vanilla pod, sliced lengthways 1,Maple syrup or honey, for drizzling ,Strawberries, for serving

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Trout-and-green strawberry salad with lime-and verjuice dressing

Serves 4

Prep Time 20 minutes

Ingredients

300 g lightly smoked rainbow trout
200 g green (or ripe) strawberries, thinly sliced
Salt, to taste
4 t salmon caviar
Coriander cress, to garnish

For the lime-and-verjuice dressing, whisk:

85 ml verjuice
2 limes, juiced
1 T agave nectar
4 T extra virgin olive oil
Salt, to taste

Method

Cut the trout into 2 cm cubes and place in a serving dish, then add the strawberries.

Drizzle the dressing over the salad, season to taste, top with the salmon caviar and garnish with coriander cress.

Cook’s note: Green strawberries have a sharper flavour than ripe strawberries because the sugars haven’t had time to develop. If you cannot find green strawberries, use a firm green apple such as Granny Smith or even kiwi fruit.

This is a test recipe

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