Spring lunch: Smoked trout, papaya and cucumber salad

Walk up this morning with the melody of ‘love is in the air’ stuck into my head.

Petit Tom is laughing out loud while we are dancing and turning around the sunny garden at a crazy pace….

Spring is in the air, la la la lalala laaaa…

I’m feeling like putting the sun on my plate today….

Yep, there’s no doubt: spring is only a couple of steps away and it feels so good.

Smoked trout, papaya and cucumber salad
Salade de truite fumee. papaye et concombre
serves 2 prep: 10 min.

Ingredients:
. 2 smoked trout fillets;
. 1/2 cucumber, peeled and seeded;
. 1/2 papaya, peeled and seeded;
. Juice of 1/2 lime;
. 1 chili, chopped or a pinch chili flakes;
. 2 Ts olive oil;
. 1 Ts sesame oil;
. 1 Ts thai fish sauce;
. 1 ts palm sugar;
. 2 Ts chopped coriander;

.  Use a mandoline or vegetable peeler to shave the cucumber and papaya in superthin tagliatelle like strips (or make a thin julienne).

.  Combine the lime juice, palm sugar, oils and fish sauce for the dressing. Adjust seasoning to taste.

.  Toss the dressing, papaya, cucumber, chili and coriander, and serve topped with the smoked trout fillets.

Bon appétit!