Ingredients

Method

• 100 g Asian salad leaves
• 4 T ponzu sauce
• 1 gem avocado, peeled and thinly sliced
• 200 g smoked trout ribbons
• 30 g pickled ginger
• Freshly ground black pepper, to taste
• Cooked sushi rice, for serving (optional)

Method

Ingredients

Toss the salad leaves with 3 T ponzu sauce. Turn onto a platter and add the avocado. Moisten with the remaining ponzu sauce. 2

Add the smoked trout,tuck in the pickled ginger and season lightly with black pepper. Serve with the sushi rice, if using.

Chef's note: “Simple and straightforward. Here, choice ingredients make a distinctive combo.”

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