Smoked trout with sweet and sour pineapple salad

Pour a kettle of boiling water over the snow peas, then drain, refresh in cold water, and finely slice lengthwise. Finely slice the red capsicum into long matchsticks. Flake the trout flesh with your fingers.

To make four pineapple "plates", cut four slices across the pineapple at an angle and arrange on dinner plates. Peel the remaining pineapple and dice the flesh, discarding core, the top and the base. You will need around one cup of pineapple pieces.

Whisk the dressing ingredients in a bowl, and adjust the flavours to be hot, sweet and sour (lighten with a little water or pineapple juice if you like). Add the trout, snow peas, capsicum, chilli and coriander and lightly toss. Pile onto the pineapple plates and scatter with crushed peanuts.

Tip: Store-bought smoked trout fillets are the most convenient, but you'll get more moisture and flavour from whole smoked trout. Just peel off the skin and flake the smoky, pink flesh from the bones, trying not to eat it all on the spot.