- 2 Kiwano melons
- 227g smoked trout
- 2 large avocados peeled, pitted and diced
- 1 English Cucumber peeled and diced
- 57g shallots diced
- 3 Tablespoons sherry vinegar
- Pepper to taste
- Piment d’Espelette or Chile Lime Seasoning Blend
1. Cut the Kiwano melons lengthwise. Scoop out the pulp into a bowl. Use a small sharp knife to cut any membrane attached to the shell. Reserve 1/2 cup pulp for garnish. Reserve shell.
2. De-bone trout, and flake with a knife. Add to bowl of Kiwano melon pulp.
3. Add avocados, cucumbers and shallots.
4. Toss with sherry vinegar and pepper to taste.
5. Scoop salad into Kiwano melon shell, top with remaining pulp and sprinkle with Piment d’Espelette and serve.