SMOKED TROUT
AND MARINATED
CARROTS ON RYE
MAKES 4 SERVINGS
HANDS-ON TIME 15 MINUTES
TOTAL TIME 20 MINUTES
1 cup cider vinegar
½ cup granulated sugar
2 tsp salt
1 tsp cumin seeds
1 tsp peppercorns
4 carrots, cut into thin ribbons
1 cup labneh or plain Greek yogurt
1 tbsp finely chopped chives
1 tsp grated lemon zest
4 tsp lemon juice
4 slices rye bread
2 small Lebanese cucumbers,
cut into thin ribbons
250 g smoked trout, cut into thin strips
¼ red onion, thinly sliced
capers, rinsed and drained (optional)
In saucepan, bring vinegar, sugar, 1 cup
water, salt, cumin and peppercorns to
boil, stirring occasionally. Place carrots
in heatproof bowl; pour in vinegar mix-
ture. Let cool. Drain carrots.
Meanwhile, in bowl, mix together lab-
neh, chives, lemon zest and juice. Spread
over each slice of bread. Top with cucum-
bers, smoked trout, carrots, onion, and
capers (if using).
PER SERVING about 290 cal, 19 g pro, 10 g total fat (3 g sat.
fat), 29 g carb (3 g dietary fibre), 70 mg chol, 270 mg sodium.
CHICKEN STRIPS
AND CURRY MAYO
ON NAAN
MAKES 4 SERVINGS
HANDS-ON TIME 30 MIN
TOTAL TIME 40 MIN2 tbsp olive oil
½ sweet onion, chopped
2 tsp grated fresh ginger, divided
2 tsp curry powder or butter
chicken spice mix, divided
½ cup mayonnaise
1 cup finely chopped pineapple
1 tsp grated lime zest
1 tbsp lime juice
1 tbsp chopped fresh cilantro
½ cup all-purpose flour
2 eggs, lightly beaten
1½ cups dried bread crumbs
2 boneless skinless chicken breasts,
cut into strips
3 cups canola oil
8 small naan breadsIn saucepan, heat oil over medium heat;
cook onion, half each of the ginger and
curry powder, stirring occasionally, for
5 minutes. Let cool completely. Mix onion
mixture with mayonnaise; set aside. In
bowl, combine pineapple, remaining gin-
ger, lime zest, juice and cilantro; set aside.
Meanwhile, in shallow dish, combine
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eggs in separate shallow dish. Place bread
crumbs in another shallow dish. Dredge
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eggs, then dredge in bread crumbs, turning
and pressing down lightly to coat well, tap-
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In large deep skillet or Dutch oven, heat
oil over medium heat; in batches, cook chick-
en strips until browned, about 2 minutes per
side. Transfer to paper towel-lined plate.
Spread naan with mayonnaise mixture.
Divide chicken strips among naan and top
with pineapple salsa; fold together.
PER SERVING about 915 cal, 39 g pro, 47 g total fat (9 g sat.
fat), 84 g carb (5 g dietary fibre), 175 mg chol, 1,200 mg sodium.FRIED SHRIMP AND
MARINATED DAIKON
RADISH ON LETTUCE
MAKES 4 SERVINGS
HANDS-ON TIME 20 MINUTES
TOTAL TIME 45 MINUTES⅓ cup rice vinegar
1 tsp grated lime zest
1½ tbsp lime juice
2 tsp chopped fresh cilantro
1 tsp chopped jalapeño pepper
½ clove garlic, minced
1 cup daikon radishes, cut into
2-inch long spears
½ cup all-purpose flour
1 tbsp steak spice mix
2 eggs, lightly beaten
1½ cups panko bread crumbs
500 g shrimp, peeled and deveined
(26-30 count)
3 cups canola oil
1 avocado, pitted, peeled
and puréed
½ cup cherry tomatoes, quartered
8 Boston lettuce leavesIn bowl, combine rice vinegar, lime zest
and juice, cilantro, jalapeño and garlic;
add daikon, tossing to coat well. Refriger-
ate for 15 minutes; drain well.
Meanwhile, in shallow dish, combine
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rate shallow dish. Place bread crumbs in
another shallow dish. Holding each shrimp
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into eggs, then dredge in bread crumbs,
turning and pressing down lightly to coat
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In large deep skillet or Dutch oven,
heat oil over medium heat; cook shrimp
until browned and cooked through, about
1½ minutes per side. Transfer to paper
towel-lined plate. Divide avocado purée,
tomatoes, shrimp and daikon among
lettuce leaves.
PER SERVING about 460 cal, 34 g pro, 18 g total fat (3 g sat.
fat), 41 g carb (5 g dietary fibre), 295 mg chol, 420 mg sodium.