Trout salad with honey-gochujang butter

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

This easy, scrumptious salad comes together in no more than 20 minutes, and it’s a perfect supper when you’re trying to beat the loadshedding clock. I use smoked trout ribbons – just 200 g can feed four when used this way. Spoon this hot honeyed gochujang on any and everything, it’ll be your new favourite condiment.

Ingredients

200 g Woolworths Kara orange sweet potatoes, washed
2 T oil
sea salt and freshly ground black pepper, to taste
2 Granny Smith apples
½ cup Lemon juice
200 g smoked trout ribbons
150 g butter
2 T Woolworths gochujang paste
4 T honey
40 g watercress
3 spring onion, sliced
sesame seeds, for serving

Cooking Instructions

@wwtaste This 3-ingredient dressing is so good, you’ll be drizzling it over everything from salad to pasta. But it’s particularly good with fake roasted sweet potatoes and smoked trout! INGREDIENTS 200 g @Woolworths SA @____khanya Kara orange sweet potatoes, washed 2 T oil sea salt and freshly ground black pepper, to taste 2 Granny Smith apples ½ cup Lemon juice 200 g smoked trout ribbons 150 g butter 2 T Woolworths gochujang paste 4 T honey 40 g watercress 3 spring onion, sliced sesame seeds, for serving COOKING INSTRUCTIONS 1. Prick the sweet potatoes a few times with a fork and place in the microwave. Cook on high for 12 minutes, or until a knife pierces them easily. 2. Slice the sweet potatoes into quarters and heat the oil in a nonstick pan. Fry the sweet potatoes until golden brown and crispy, then season. Place the sweet potatoes on a serving platter. Cut the apples into chunks and squeeze over the lemon juice. Place the apples and trout onto the salad. 3. Place the butter, gochujang and honey in a saucepan and heat until bubbling and melted. Whisk lightly. Drizzle the gochujang honey butter over the salad, scatter with sesame seeds, add watercress and spring onion and serve. #quickrecipes #gochujang #foodtok ♬ No Mind - Ameen Harron

1. Prick the sweet potatoes a few times with a fork and place in the microwave. Cook on high for 12 minutes, or until a knife pierces them easily.

2. Slice the sweet potatoes into quarters and heat the oil in a nonstick pan. Fry the sweet potatoes until golden brown and crispy, then season. Place the sweet potatoes on a serving platter. Cut the apples into chunks and squeeze over the lemon juice. Place the apples and trout onto the salad.

3. Place the butter, gochujang and honey in a saucepan and heat until bubbling and melted. Whisk lightly. Drizzle the gochujang honey butter over the salad, scatter with sesame seeds, add watercress and spring onion and serve.

Find more salad recipes

Photograph: Shavan Rahim
Videography: Romy Wilson