Name: Smoked trout and coconut sambal with baby cucumbers
Prep time: 20 min
Total time: 20 min
Yield: 10
Ingredients: 60 gm finely grated fresh coconut; ¼ cup each coarsely chopped mint and coriander; 2 golden shallots, finely diced; 1 long green chilli, finely chopped, or to taste; ½ tsp ground chilli, or to taste; Juice of 2 limes; 1½ tbsp grapeseed oil; 300 gm smoked trout, flaked; 14 baby cucumbers, halved lengthways

Smoked trout and coconut sambal with baby cucumbers

Australian Gourmet Traveller recipe for smoked trout and coconut sambal with baby cucumbers.

Serves 10

Prep

20M

Ingredients

60 gm finely grated fresh coconut

¼ cup each coarsely chopped mint and coriander

2 golden shallots, finely diced

1 long green chilli, finely chopped, or to taste

½ tsp ground chilli, or to taste

Juice of 2 limes

1½ tbsp grapeseed oil

300 gm smoked trout, flaked

14 baby cucumbers, halved lengthways

Method

Main

1.Combine coconut, herbs, shallot and chilli in a bowl and season to taste with sea salt. Add lime juice and oil, toss to combine then stir in trout. Serve with cucumbers for scooping.

Styling by Emma Knowles

Styling by Vanessa Austin