This Spicy Smoked Trout Salad with the Liquid Rock n Roll Riesling / Gewürtztraminer is the perfect combo for what is looking like a sunny long weekend. Chef Tom Walton recommends serving with lettuce cups for a delicious light meal, or with rice for something a little more substantial.
200g hot smoked trout
2 cups Bean Sprouts
2 Lebanese Cucumber, thinly sliced
1 cup each picked mint & coriander
1 long red chili, seeds removed, finely sliced
½ cup cashew nuts, crushed
Flake sea salt
Juice 2 limes
2 tbsp sesame oil
1 tbsp fish sauce light soy sauce (optional)
2 head baby cos, leaves separated
Flake the smoked trout into a mixing bowl, add the bean sprouts, cucumber, herbs, chili and cashew nuts. Lightly season and dress with the lime juice sesame oil, fish sauce or soy and toss to combine. Serve the salad with lettuce cup for a delicious light meal and/or some steamed rice.