Smoked trout, cucumber and coconut salad with dosai

Australian Gourmet Traveller recipe for smoked trout, cucumber and coconut salad with dosai.

There are many varieties of dosa, and most require the batter to ferment overnight. We’ve adapted a godhuma dosa recipe because these require no fermentation, making them ideal for speedy dinners. For a super-fast meal, you could buy ready-made dosai or roti from select Asian grocers.

Ingredients

400 gm smoked trout, coarsely flaked, bones removed

2 Lebanese cucumbers, halved, coarsely chopped

2 cups (loosely packed) coriander

25 gm shredded coconut

½ Spanish onion, thinly sliced

2 kaffir lime leaves, thinly sliced, plus extra to serve

Juice of 1½ limes

1 tbsp vegetable oil

To serve: cos leaves (optional)

Green chilli dosai

160 gm wholemeal flour (1 cup)

50 gm rice flour (¼ cup)

15 gm ginger, finely grated (3cm piece)

1 long green chilli, finely chopped

1 tsp cumin seeds

Method

Main

1.For green chilli dosai, combine flours, ginger, chilli and cumin seeds in a large bowl, then whisk in 430ml water, season to taste, whisk to combine and set aside.

2.Combine trout, cucumber, coriander, coconut, onion, kaffir lime leaves and lime juice in a large bowl and set aside.

3.Heat ½ tsp oil in a large frying pan over high heat. Add 2 tbsp dosa batter, swirl to coat base thinly, cook until golden (1 minute), then turn and cook until crisp (1 minute). Transfer to a serving plate, cover with foil to keep warm and repeat with remaining oil and batter. Serve with smoked trout salad, cos leaves and extra kaffir lime leaves.

Recipe / styling by Lisa Featherby

Styling by Alice Storey

Styling by Lucy Weight

Ingredients

Method

Main

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