Trout salad with honey-gochujang butter

Trout salad with honey-gochujang butter

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • 5 minutes
  • 15 minutes

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

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

Khanya Mzongwana Recipe by: Khanya Mzongwana
View all recipes

If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

Social Media

Related Recipes

Comments