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Flaked Trout with Melon and Herb Salsa
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Use sweet and juicy melons for this fresh and light starter in our late summer menu.
The salsa can be made 2-3 hours in advance, covered and chilled until needed. Add the mint just before serving to keep the fresh green colour. Lightly crush the peppercorns using a pestle and mortar, or place in a small bowl and use the rounded end of a rolling pin.
Try the rest of this month's alfresco menu:Spice-crusted Chicken and Plum Crumble.
Typical values per serving:
This recipe was first published in August 2004.