Starters & Light meals
Trout salad with beetroot chips
4
Easy
10 minutes“If it’s no-cook crowd-pleasers you’re looking for this summer (no judgment), then Woolies’ best-selling trout ring should be right at the top of your list for Christmas and beyond.”- Jacqueline Burgess
Wine/Spirit Pairing
Springfield Life from Stone Sauvignon Blanc
Ingredients
Method
- 1 Woolworths trout ring with hot fynbos honey
- ¼ bulb fennel, thinly sliced
- 4 radishes, thinly sliced
- 1 spring onion, thinly sliced
- ground pink peppercorns, a pinch
- 50 g Woolworths sea salt and black pepper beetroot crisps, for serving
- 2 lemons, cut into wedges, for serving
Method
Ingredients
1. Arrange the trout ring on a serving platter, and drizzle over the accompanying sauce.
2. Top with the vegetables, season with the pink peppercorn and serve with the beetroot crisps and lemon wedges.
Find more seafood recipes here.
Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistant: Lerato Motau
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