2 ½ tbsp lime juice
1 ½ tbsp fish sauce
1 ½ - 2 tsp brown sugar, or to taste
2 fresh kaffir lime leaves, central stalk removed, thinly shredded
½ fresh red bird's eye chilli, finely chopped
100 g snow pea sprouts
1 small handful fresh mint, leaves only
200 g smoked trout fillets (preferably hot-smoked, see not, below) flaked
50 g trout caviar or salmon caviar (roe)
1 punnet micro herb
- Combine all the dressing ingredients, stir to dissolve sugar then set aside for 10 minutes to allow lime flavour to infuse dressing. Divide snowpea sprouts, mint, coriander and smoked trout between 8 small plates.
- When ready to serve, whisk dressing briefly then drizzle over salad. Scatter over roe and micro herbs and serve.