Ingredients

Method

• 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

Ingredients

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

2. 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.