With the warmer months upon us, this is a lovely Summer salad that requires no ovens or stoves to be turned on and such minimal preparation that it will be waiting for you on the table before you can even blink.

The strong flavours from the Woodbridge Smokehouse hot smoked ocean trout are beautifully balanced out from the smoothness and creaminess of the coconut cream. There are also some lovely aromatic flavours present in the dish such as the citrus from the lime, saltiness from the fish sauce and heat from the chilli oil. You can serve these noodles with whatever fresh veggies and herbs you have on hand.

Serves: 2 | Time: 5 mins


Coconut Cream & Lime Dressing
200ml coconut cream
Juice from 2 limes
1 tablespoon fish sauce
1 tablespoon brown sugar
1 tablespoon crispy chili oil (optional)

Smoked Trout Noodles
2 x 150g Woodbridge Smokehouse Hot Smoked Ocean Trout
200g vermicelli noodles
2 long red chillies sliced
1 bunch coriander
½ cucumber thinly sliced
1 handful peanuts roughly chopped


Coconut Cream & Lime Dressing

Mix all ingredients together into a medium sized bowl. You can choose to either add the chilli oil to your dressing directly or spoon it over your assembled salad. Set your dressing to the side while you prepare your salad.

Smoked Trout Salad
Place your vermicelli noodles into warm water for 2 minutes or until they have softened and are cooked through. Strain when ready and set to the side.

Break apart the trout fillets with your hands so they are in large pieces.

In a large serving bowl, combine all the salad ingredients and spoon over the coconut cream and lime dressing. Mix everything together with your hands or tongs and serve immediately. Enjoy!