Rainbow trout with goat’s cheese

• 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

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