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  • 100 g blueberries, halved
  • 8 purple spring onions, thinly sliced
  • 2 t caster sugar
  • ½ cup rice wine vinegar
  • 2 limes, zested and juiced
  • 1 garlic clove, grated
  • 1 x 5 cm ginger piece, grated
  • 400 g lightly smoked trout, very thinly sliced
  • Pea shoots, for serving

Combine all the ingredients except the trout and pea shoots. When you are ready to serve, divide the trout between plates and spoon over the dressing. Garnish with the pea shoots.

Cook’s note: Serve with soft goat’s cheese, chives and toast if you like.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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