Trout Rice Salad Recipe

Trout Rice Salad
Photo : Karen E Photography

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:

1. Whisk the egg yolks, mustard, garlic and water very well until thick and creamy in colour.
2. 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.
3. Finish with the lemon juice and taste for seasoning.
4. 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:

1. Mix the masala, onion, garlic, dill, rice, raisins and saltanas all together in a large bowl.
2. Place in a serving dish.
3. Place nectarines wedges.
4. Spoon the aioli on top.
5. 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 Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za