Trout Rice Salad Recipe

Trout Rice Salad Photo: Jackie Cameron

“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.”

— Jackie Cameron

Trout Rice Salad Recipe

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.