Smoked Trout with Pomelo Salad by Josekallioinen

Ingredients

• 4 (approx 150g each) trout fillets
• 500ml fish sauce brine
• 2 cup smoking chips
• 1 large pomelo, segmented
• 1/2 cup cape gooseberries, halved
• 1/4 cup fresh mint leaves
• 1/4 cup fresh coriander leaves
• 2 shallots, thinly sliced
• 1 stalk lemongrass, finely minced
• 3 lime leaves, julienned
• 1/4 cup toasted coconut flakes
• 1/4 cup peanuts, crushed
• 1 birds eye chili, minced
• 1 tbsp cane sugar
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 2 tbsp mandarin juice
• 1 tsp mandarin zest

Instructions

1. Submerge trout fillets in fish sauce brine for 30 minutes in the refrigerator, then pat dry.
2. Prepare smoker with wood chips according to manufacturer instructions and smoke trout for 20-25 minutes until cooked through and opaque.
3. Combine pomelo segments, cape gooseberries, mint, coriander, shallots, lemongrass, and lime leaves in a large bowl.
4. Whisk together birds eye chili, cane sugar, fish sauce, lime juice, mandarin juice, and zest in a small bowl until sugar dissolves.
5. Toss the salad with the dressing, then fold in toasted coconut and crushed peanuts.
6. Serve the smoked trout warm, topped with the fresh pomelo salad.