Ingredients

Method

• 150 g soba noodles
• 250 g smoked trout
• Lime wedges for serving
• Spring onions, sliced, to garnish
• For the pesto, blend:
• 50 g watercress, leaves picked
• 15 g root ginger
• 2 T honey
• 2 cloves garlic
• 2 T fish sauce
• 100 g tofu
• 30 g flaked almonds
• 1 T coriander
• 1 limes, juiced

Method

Ingredients

Cook the soba noodles according package instructions. Refresh under cold running water and pat dry.

Dress the noodles with the pesto, then arrange on a plate with slivers of smoked trout and lime wedges.

Garnish with spring onion and serve