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Rainbow trout with goat’s cheese

Rainbow trout with goat’s cheese

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 15 minutes

Ingredients

250 g Woolworths lightly smoked rainbow trout, sliced
100 g chevin, sliced into 6 pieces
2 nectarines, sliced

For the dressing, mix:

¼ cup soya sauce
1 t ginger, grated
½ red chilli, chopped
1 t sesame oil

Method

Place the trout, cheese and nectarines on a platter. Drizzle over the dressing to serve.

Find more seafood recipes here.

Photograph: Myburgh Du Plessis
Food assistants: Bianca Strydom, Jarryd Thesen, Mogau Seshoene

Hot-and-sour soup

Pot bread

DIY LemonGold® Creams

Cheat’s chicken with dates

Cheesy cauliflower tray bake

Noodle salad

Beef tartare

Pavlova trifle

Asparagus with Hollandaise

Roast celeriac

Scones with no-yeast ginger beer (Dikuku le gemer)

Exotic tomatoes with baba ghanoush

Roast duck breasts

Easy chicken liver pâté

Rainbow trout with goat’s cheese

Rainbow trout with goat’s cheese

Ingredients

Method