I don’t know about you, but I can’t be bothered to cook when it’s approx 54 million degrees outside. That doesn’t mean I don’t want to eat at all, au contraire, I still want my lunch and it had better be something satisfying, with intense flavours.
My solution is so embarrassingly simple that I won’t get all Captain Obvious with a recipe, here’s the ingredients:
A smoked trout fillet – don’t be a cheapskate, go for good quality, it’ll make a massive difference. Fresh horseradish, half a red bell pepper, a couple radishes and cherry tomatoes, edamame (microwaved from frozen for convenience), a big handful of napa cabbage and some sprouts for garnish. Use a vinaigrette you like, I went for tomato-flavoured vinegar and olive oil.
Enjoy, including the fact that you needed exactly two plates, a fork, a knife and a chopping board to prepare this. Serve the fish on top of the salad and enjoy even less washing-up afterwards.