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

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

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.