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Smoked trout, mango & wild rice salad


  • Put the brown and wild rice with the stock in a heavy-bottomed pot and bring to the boil. Then cover, turn the heat down and gently cook for about 30 mins until tender, adding a little more stock if drying out. (Wild rice will still have a bite.)
  • When almost ready, blanch the beans in lightly salted, boiling water until crisp-tender. Drain well and set aside.
  • Whisk the oil with the lemon zest and juice, parmesan, salt and pepper. Taste for seasoning.
  • Drain the rice and mound on one large plate (or individual plates). Sprinkle with a little of the dressing and neatly layer the beans, tomatoes and trout on top with a sprinkling of more dressing. Then place the mango on top, scatter the coriander around and sprinkle more dressing over the lot. 


  • 200 gm brown rice
  • 100 gm wild rice
  • 600 ml chicken stock
  • 12-15 small green beans, topped & tailed & then halved crossways
  • sea salt & freshly ground pepper
  • 80 ml extra virgin olive oil
  • 2 tspn grated lemon zest
  • juice of 1 lemon
  • 3 tspn freshly grated parmesan
  • ½ punnet cherry tomatoes, halved
  • 2 sides smoked trout, cut in chunks
  • 1-2 mangoes, cheeks cut off  & then sliced
  • a few fresh coriander leaves, torn

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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