Side Servings

Rainbow trout with goat’s cheese

By Abigail Donnelly
6
Easy
15 minutes
Wine/Spirit Pairing
Springfield Life from Stone Sauvignon Blanc 202
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Ingredients

Method
  • 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

Ingredients

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
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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