“COMBINING LEFTOVER CHICKEN WITH CRISP VEGIES, FRAGRANT HERBS AND A FLAVOUR-BOOSTING DRESSING MEANS YOU CAN HAVE THIS MEAL READY AND ON THE TABLE IN MINUTES.”
SMOKED TROUT WITH SOBA NOODLES AND YUZU
SERVES 4
270g packet soba noodles, cooked according to packet instructions
2 tsp sesame oil
1 hot-smoked trout (from supermarkets)
2 tbs yuzu juice
2 tbs soy sauce
2 tbs runny honey
1 bunch watercress, sprigs picked
1 bunch asparagus, blanched, thinly sliced lengthways
100g snow peas, thinly shredded
Pickled ginger, to serve
Toss noodles with sesame oil in a large bowl. Set aside.
Flake trout flesh into large chunks, discarding skin and bones.
Combine yuzu juice, soy sauce and honey in a small bowl.
Reserve a large handful of watercress. Add remaining watercress to noodles with asparagus,
