Trout salad with honey-gochujang butter
4
Easy
5 minutes
15 minutes
This easy, scrumptious salad comes together in no more than 20 minutes, and it’s a perfect supper when you’re trying to beat the loadshedding clock. I use smoked trout ribbons – just 200 g can feed four when used this way. Spoon this hot honeyed gochujang on any and everything, it’ll be your new favourite condiment.
Ingredients
Method
- 200 g Woolworths Kara orange sweet potatoes, washed
- 2 T oil
- sea salt and freshly ground black pepper, to taste
- 2 Granny Smith apples
- ½ cup Lemon juice
- 200 g smoked trout ribbons
- 150 g butter
- 2 T Woolworths gochujang paste
- 4 T honey
- 40 g watercress
- 3 spring onion, sliced
- sesame seeds, for serving
Method
Ingredients
1. Prick the sweet potatoes a few times with a fork and place in the microwave. Cook on high for 12 minutes, or until a knife pierces them easily.
2. Slice the sweet potatoes into quarters and heat the oil in a nonstick pan. Fry the sweet potatoes until golden brown and crispy, then season. Place the sweet potatoes on a serving platter. Cut the apples into chunks and squeeze over the lemon juice. Place the apples and trout onto the salad.
3. Place the butter, gochujang and honey in a saucepan and heat until bubbling and melted. Whisk lightly. Drizzle the gochujang honey butter over the salad, scatter with sesame seeds, add watercress and spring onion and serve.
Photograph: Shavan Rahim
Videography: Romy Wilson
Comments