Rainbow Trout and Citrus Salad with Spicy Guacamole Dressing
The inspiration for this fresh, spring salad came as soon as I took a bite from the Rainbow Trout Mr M had made the night before. One whole Rainbow Trout, baked in foil, stuffed with celery, garlic, sea salt & pepper, topped with some more garlic, sea salt & pepper, and then drenched in Limoncello (225 C/ 430 F, 25mins). Delicious! …And this mouthwatering salad was our left-overs
The mild citrus pomelo works fantastically with the rainbow trout, bursts of flavour from the pomegranate, crispy sugar snaps, the crunch of roasted seeds and the smoothness of the guacamole – perfect!
Rainbow Trout and Citrus Salad:
(Two people, preparation time 15 minutes)
– 250g/ 9oz Cooked Rainbow Trout
– 1/2 Pomelo
– 1/2 Pomegranate
– 150g/ 6oz sugar snap peas
– 2-3 spring onions
– 30g/ 1oz pumpkin seeds
– 30g/ 1oz sunflower seeds
Spicy Guacamole Dressing:
– 1 avocado
– 3 tbsp greek yoghurt (I use the full fat variety, 10%)
– 1 clove of garlic
– Juice of 1/2 a lemon
– 1/2 tsp cumin
– 1/2 chili pepper
– Sea salt and pepper to taste
1) Seed the pomegranate – I got a fantastic tip from my sister for this! You chop the pomegranate in half and then submerge it in a bowl of water and break it up under the surface. No more pieces and juice spraying everywhere! All the fruit sinks to the bottom and all the bits you don’t want float to the top… Perfect!
2) Finely chop the sugar snaps and spring onions.
3) Peal and break up the pomelo into relatively small pieces; divide the rainbow trout into similarly sized pieces.
4) Dry roast pumpkin and sunflower seeds over a medium heat in a frying pan, turning throughout. They’re ready when they start to get a nice tanned colour.
To make the guacamole:
5) Use a hand mix and mix on the avocado, yoghurt, garlic, cumin, cayenne pepper. Season with sea salt and fresh ground black pepper to taste.
6) Layer the plates with a bed of sugar snaps; pomelo and rainbow trout on top of that; then pomegranate and spring onion. Add a good size swirl of guacamole, sprinkle over the dry roasted pumpkin and sunflower seeds and then season with sea salt and black pepper.