Recipe by Hein van Tonder
Serves 4 as a light starter
300 g cooked rainbow trout (or salmon)
50 g ready to eat edamame beans, cooked and shelled
8 - 10 baby gem lettuce leaves
1 tbsp sesame seeds
fresh dill to garnish
2 tbsp mayo
2 tbsp tahini
2 tbsp rice vinegar
1½ tsp soya sauce
1 tsp brown sugar
1 tsp freshly grated ginger
a pinch of chili flakes (optional)
Make the wafu dressing by whisking together all the ingredients and set aside.
Place the lettuce leaves on a serving platter.
Flake the rainbow trout and divide amongst the leaves.
Top with the edamame beans.
Drizzle liberally with the wafu dressing.
Garnish with sesame seeds and some fresh dill.
Serve immediately and always with a glass of 2023 La Motte Sauvignon Blanc!