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 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


  • 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.