Trout rice salad

Trout rice salad is a refreshing and scrumptious light-lunch option. The slight spiciness with a touch of sweetness from the raisins complements the trout so well. Remember to include a side serving of lemon wedges.

Serves 4–6

Ingredients

Ingredients for aioli (yields about 300 ml)
Aioli is a homemade mayonnaise flavoured with garlic.

3 egg yolks
7.5 ml dijon mustard
5 gr garlic
7.5 ml warm water
125 ml olive oil
125 ml sunflower oil
10 ml lemon juice

Ingredients for rice salad

5 ml Durban Masala
1 (120gr) onion, grated
4 gr garlic, crushed
10 gr dill, chopped
500 ml cooked rice
125 ml raisins
125 ml saltanas
2 nectarines/peaches cut into wedges
150 ml aioli
Salt and pepper

method

Aioli

Whisk the egg yolks, mustard, garlic and water very well until thick and creamy in colour
Add both the oils, to form an emulsion, very slowly, while whisking all the time. This will prevent splitting and will also ensure a think aioli
Finish with the lemon juice and taste for seasoning
Set aside for later use

Rice salad

Mix the masala, onion, garlic, dill, rice, raisins and saltanas all together in a large bowl. Place in a serving dish. Place nectarines wedges.
Spoon the aioli on top.
Grind black pepper, garnish with fresh dill and lavender flowers.