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Smokey trout, Ceviche style


  • To make the dressing, whisk up the garlic, chillies, coriander, lime juice, oil and seasonings.
  • In another bowl, gently toss the red onion with the spring onions, tomatoes, bean shoots, mustard cress and avocado. Taste for seasoning.
  • Then carefully flake the smoked trout into the salad and gently toss.
  • To serve, arrange cucumber in a round on individual plates, mound the trout mixture in the centre and garnish with mini herbs.


  • 1 garlic clove, crushed
  • 1-2 small red chillies, seeded & finely sliced
  • 3 tbsp chopped fresh coriander
  • juice of 1½ limes
  • 3 tbsp olive oil
  • sea salt & freshly ground pepper
  • ½ red onion, finely sliced
  • 3 spring (green) onions, finely sliced
  • ½ punnet cherry tomatoes, quartered
  • a handful of bean shoots
  • a small handful of mustard cress or snowpea shoots
  • 1 small avocado, diced
  • 2-3 sides smoked trout
  • 1 telegraph (continental) cucumber, finely sliced
  • a good handful of fresh mini herbs

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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    1 cup250 ml
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