Raw collard green and smoked trout salad
Adapted from Four Season Chef Ali Siraj's traditional Maldivian copy leaf salad, this hearty meal makes an incredibly satisfying lunch, and is filling enough for dinner. The combination of grated coconut, smoked fish and Serrano chile will convert even the most adamant salad haters (and those who snuff at collards, for that matter). Leftovers keep well for a couple of days, too.
MAKES 2 SERVINGS
1 large bunch collard greens (you can sub Swiss chard or kale)
1 small shallot
1 Serrano chile
1 large clove garlic
1/2 cup shredded smoked trout
1/2 cup finely shredded coconut
2 to 3 tablespoons coconut oil
Salt to taste
Slice the collard greens into small, thin strips, then cut into squares. Alternatively, shred in a food processor.
Peel and finely chop the shallot. Mince the Serrano chile (remove the seeds for less heat). Peel and mice the garlic. Juice the lime.
In a large bowl, toss the collards with the shallot, chile and garlic. Toss in the trout and coconut and mix until combined. Dress with the lime juice and coconut oil until well coated. Add salt to taste (don't skimp here!) and serve.