Poke Bowl with Trout

For the poke

• 290 g (1 bag) of Fruits de mer du Québec trout, diced
• 1/2 mango, diced
• 125 ml (1/2 cup) cucumber, thinly sliced
• 125 ml (1/2 cup) frozen edamame, thawed
• 4 radishes, chopped
• 2 carrots, peeled and grated
• 250 ml (1 cup) kale, chopped
• 375 ml (1 1/2 cup) cooked rice

For the sauce

• 2 avocados, diced
• Juice of 1 1/2 lime
• 15 ml (1 tbsp.) maple syrup
• 5 ml (1 tsp.) sesame seed oil
• 62.5 ml (1/4 cup) plain yogurt
• Salt and pepper

1. Put all the ingredients for the sauce in a blender and use the pulse setting until you get a smooth mixture.
2. Distribute the rice in your serving bowls. Add the fish and vegetables, and garnish with parsley.
3. Serve with the sauce and lime wedges.