Flaked Trout with Rocket, Lychees and Sweet Lime Dressing

by Editorial Team

The oily richness of the trout contrasts beautifully with the sweet lychees and peppery rocket leaves. Hot smoked trout requires no preparation, making this an ideal speedy healthy lunch or evening meal. Use any lettuce leaves in this dish and plenty of fresh herbs. You could use smoked mackerel or hot smoked salmon instead of the trout if wished.

Rating: 4.5/5
( 2 voted )
Serves: 2 Cooking Time: Nutrition facts: 449kcal calories 20.1g fat


  • 225g hot smoked trout
  • 150g mangetout
  • 2 large handfuls of rocket leaves
  • ½ cucumber, cut in half lengthways, seeds removed and sliced
  • 10 lychees, peeled, stoned and cut in half
  • Handful of basil leaves, roughly chopped
  • Handful of mint leaves, roughly chopped
  • Handful of coriander leaves, roughly chopped
  • 1 red chilli, deseeded and diced
  • ½ red onion, diced
  • 60g toasted cashew nuts
  • Lime Dressing
  • Juice of 2 limes
  • 2 tsp xylitol or honey
  • 1-2 tbsp fish sauce to taste


  1. Blanch the mangetout in boiling water for 30 seconds, drain and refresh under cold water.
  2. Place the mangetout in a bowl with the rocket, cucumber, lychees, herbs, chilli and onion. Break up the trout and scatter over the top with the toasted cashew nuts. Mix together the lime juice, xylitol or honey and fish sauce.
  3. Season the salad with a little black pepper and drizzle over the dressing to serve.
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