Smoked Ocean Trout, Red Witlof and Lemon Balm Canapes

Smoked Ocean Trout, Red Witlof and Lemon Balm Canapes

Created by Chef De Cuisine Jeffrey Tan of IPF Culinary Consultancy Services

40 Minutes



For 4 people

  • 1 punnet of Flowerdale Farm Microgreen Lemon Balm
  • 1 tablespoon(s) each of minced garlic, ginger and shallot
  • 1 lime, peeled and thinly segmented
  • 1 Flowerdale Farm Lemon Grass stalk, finely chopped
  • 50 grams of salmon roe
  • 0.5 teaspoon(s) of light soy sauce
  • 250 grams of smoked ocean trout
  • 1 pinch(es) Salt flakes and freshly grounded white pepper to taste
  • 2 tablespoon(s) of white sesame oil
  • 2 spears Flowerdale Farm Red Witlof
  • 2 tablespoon(s) of lime juice
  • 2 tablespoon(s) of rice wine vinegar

Adjust Quantity


  1. Combine all ingredients of lemon grass infused sauce and refrigerate for 30 minutes.
  2. Separate witlof leaves and fill with smoked trout.
  3. Spoon over the sauce and top with lime segments, lemon balm and salmon roe. Serve immediately.