Smoked Trout Salad With Coconut Sambal & Pomelo Recipe

Cooking Directions

• STEP 1.In a large bowl, combine the flaked smoked trout, sliced cucumber, shredded carrot, sliced red onion, and pomelo segments.
• STEP 2.In a separate bowl, mix together the coconut milk, lime juice, fish sauce, sugar, and chili paste to make the coconut sambal dressing.
• STEP 3.Pour the dressing over the salad and toss to combine.
• STEP 4.Garnish the salad with chopped cilantro and toasted coconut flakes before serving.

Cooking Tips

• You can use any type of smoked fish or seafood in place of the trout.
• If pomelo is not available, you can substitute it with grapefruit or orange segments.
• Adjust the amount of chili paste in the coconut sambal dressing according to your desired level of spiciness.

Storage and Serving

• This salad is best served immediately after preparing.
• If you need to make it ahead of time, keep the dressing separate and toss it with the salad just before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.