Trout salad with honey-gochujang butter

Trout salad with honey-gochujang butter

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  • 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.


  • 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.

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Photograph: Shavan Rahim
Videography: Romy Wilson

Khanya Mzongwana Recipe by: Khanya Mzongwana
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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.

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