Warm Salad of Char-Grilled Fruit with Dullstroom Smoked Trout
Prep Time: N/A
Notes: Garnish with sweet potatoes and beetroot crisps.
1 x pineapple
1 x papaya
1 x Mango
25g (1oz) butter
1tsp castor sugar
1 x red chilli pepper – finely chopped
Juice of 1 line
3 x spring onions – finely sliced
2 tblsp fresh coriander
Ingredients (for the Salad of Smoked Trout)
1 x red chilli pepper – finely sliced
220g (8oz) smoke trout – skinned, pin boned and finely shredded
30ml/2tblsp-soured cream
15ml/1tblsp fresh chopped parsley
Juice and zest of ½ lime
1 stick

1. Peel the pineapple, mango and papaya and cut the flesh into wedges

2. Heat a griddle pan, melt the butter in the pan and add the sugar, then brush the fruit with the butter/sugar mixture

3. Place the fruit onto the braai or griddle pan and char grill on both sides

4. Remove from the heat and place into a bowl

5. Sprinkle with chilli, spring onion, lime juice and the coriander, mix gently and divide equally onto plates

6. Place all the trout Salad ingredients into a bowl and mix well

7. Gently present the trout salad on top f the warm fruit

Serves: N/A

Browse Recipes
All Recipes
Browse Recipes By Course
Main Course
Side Dishes
Browse Recipes By Course