My first #huonsalmon Blogger’s Challenge recipe took us to France with light, airy gougères and the creamy, indulgent Reserve Selection smoked salmon paté. Now, I would like you to come with me to somewhere in Asia. Somewhere near Japan actually, as most of the ingredients in this dish are commonly used in it’s cuisine, though this dish might not strictly be Japanese.
Soba Noodle Salad with Hot Smoked Trout & Edamame
This recipe takes no time at all to make, veers closer to the healthy end of the spectrum than the “should I really be eating it” and would work well as one of many shared dishes when feeding a few. It would serve 4 as a main meal.
300gm packet soba noodles (I used organic buckwheat noodles)
250gm Huon Reserve Selection Blackened Spice Hot Smoked Trout
1/2 bunch coriander, leaves picked
6 spring onions, finely sliced
200gm frozen edamame
punnet cherry tomatoes, halved
1 clove garlic, crushed or finely grated (I use a microplane)
2cm knob of ginger, finely grated
Get two saucepans full of water on the stove and bring to the boil. In one, cook the soba noodles according to the instructions on the pack. In the second boil your edamame. I usually do them for a little bit less than the stated directions. When the noodles are ready, drain and refresh in cold water to stop them overcooking. Toss through about a tablespoon of sesame oil. This lightly flavours the noodles and helps keep them separate. Once the edamame have cooled enough to touch, remove them from the pods. If you haven’t done it before, its just like shelling peas.
Using your hands or a fork roughly flake the trout and combine it in a large bowl with the noodles, edamame, spring onions, coriander and tomatoes. I find that layering the ingredients then gently tossing is the next way to mix it all through evenly. Mix the ponzu with the garlic and ginger and pour over the salad.
Arrange on a nice platter and you are good to go.