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Serves: 4

2tbsp pickled (sushi) ginger

4 large lettuce leaves – Iceberg is best as the leaves are ‘bowl’ shaped

2 lettuce leaves, shredded

1 red pepper

¼ red cabbage

4 spring onions

½ cucumber

1 carrot

100g edamame (soya) beans

160g hot smoked trout (or salmon)

For the dressing/dipping sauce:

2tbsp soy sauce

1tbsp rice wine vinegar

3tbsp mirin

2tbsp sesame oil

1 small red chilli, finely chopped

1 clove garlic, crushed/grated

1tsp grated ginger

The hardest part of this recipe is the slicing of the ingredients – think of it as part of your exercise regime, or use a mandoline (not to be confused with the musical instrument). I’ve used the ingredients in two ways, in case you can’t find the rice wraps, or (like me) find them a bit fiddly. If making the wraps, use the Asian inspired dressing as a dipping sauce.

Slice off the bottom of the lettuce and carefully unwrap it – discard the outer couple of leaves and the central ‘core’, so that you are left with four ‘that are bowl’ shaped. Any leftover bits can be shredded to add to the salad. Thinly slice pepper, spring onion, cucumber and carrot length-wise and toss together with the edamame, pickled ginger, cooked smoked fish and dressing. Spoon into lettuce bowls and serve.

Rice Paper Wrap

Ingredients are as above, but omit the lettuce and use 8 rice paper wraps

I soaked each wrap individually for a minute to soften, as they tend to stick together and/or dry out if not kept on the damp side. Lay each wrap out flat, place the salad ingredients along the centre, fold in the ends and roll up the wrap. Serve with a small bowl of dipping sauce.

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