Easy Smoked Trout Miang

Makes  12-14

• 1 garlic clove, roughly chopped
• 2 green chillies, deseeded, roughly chopped
• juice of 2 limes
• ½ shallot finely sliced
• 2 tablespoons fish sauce (or to taste)
• 2 teaspoons caster sugar or palm sugar
• 4 tablespoons Coriander leaves
• 5 coriander roots 
• 2 cm piece ginger, julienned
• 1 red chilli, finely sliced
• 1 piece hot smoked smoked salmon
• 4 Kaffir lime leaves, julienned
• 1 Lemon grass stalk, finely sliced
• Betel leaves (or baby cos) to serve
• 2 tablespoons Crispy shallots
• 2 tablespoons chopped roasted peanuts

Place garlic, coriander roots and a pinch of salt in a mortar and pound. Add the green chillies and pound. Add the sugar, fish sauce and lime juice and adjust  seasoning according to taste. Add 2 tablespoons chopped coriander and set aside.
 

Arrange betel leaves on a serving platter. Flake the salmon into small chunks and place onto each betel leaf. In a small bowl combine the remaining coriander leaves, ginger, fresh shallot, red chilli, lemon grass and lime leaves. Add a little dressing and toss. Spoon over the salmon and sprinkle with peanuts and crispy shallot. Serve with extra dressing.