Trout Rice Salad Recipe
Trout Rice Salad

Jackie Cameron
Head Chef
Trout rice salad is a refreshing and scrumptious light-lunch option. The slight spiciness with a touch of sweetness from the raisins complements the trout so well. Remember to include a side serving of lemon wedges.
Aioli
Aioli is a homemade mayonnaise flavoured with garlic.
Yields: About 300ml
Ingredients:
- 3 Egg Yolks
- 7.5ml Dijon Mustard
- 5gr Garlic
- 7.5ml Warm Water
- 125ml Olive Oil
- 125ml Sunflower Oil
- 10ml Lemon Juice
Method:
- Whisk the egg yolks, mustard, garlic and water very well until thick and creamy in colour.
- Add both the oils, to form a emulsion, very slowly, while whisking all the time. This will prevent splitting and will also ensure a think aioli.
- Finish with the lemon juice and taste for seasoning.
- Set aside for later use.
Rice Salad
Ingredients:
- 5ml Durban Masala
- 1 (120gr) Onion, grated
- 4gr Garlic, crushed
- 10gr Dill, chopped
- 500ml Cooked Rice
- 125ml Raisins
- 125ml Saltanas
- 2 Nectarines/Peaches cut in wedges
- 150ml Aioli
- Salt and Pepper
Method:
- Mix the masala, onion, garlic, dill, rice, raisins and saltanas all together in a large bowl.
- Place in a serving dish.
- Place nectarines wedges.
- Spoon the aioli on top.
- Grind Black Pepper, garnish with fresh dill and lavender flowers.
Please post your comments and any food-related questions below. I look forward to hearing from you.
Jackie CameronHartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za