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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

Creamy fish pie

One-pot chicken and rice

Malva pudding cake with custard icing

Hasselback beetroot

Grilled broccoli salad

Sweet potato mash

Fennel-and-radish salad

Duck fat roast potatoes

Mixed bean salad

Noodle salad

Asparagus with Hollandaise

Roast celeriac

Exotic tomatoes with baba ghanoush

Easy chicken liver pâté

Rainbow trout with goat’s cheese

Rainbow trout with goat’s cheese

Ingredients

Method