One question I’m asked almost daily is about sustainable fish
Given that people are consciously trying to eat more fish, they want to know how they make a healthy environmental choice
I tend to refer to this website
And found that (hot smoked) rainbow trout appears to be an okay option
Plus its easily available from the supermarket, reasonably priced, ready to eat
And (if unopened) it keeps well in the fridge for a while!
So I thought I’d share one of my favourite salads with you which is a most deeelicious way to enjoy smoked trout…
This is an oldie but a goodie – from my cafe days – which is a while ago now
But I still make it regularly as its so damn tasty and relatively easy to make
This is one of those great ‘fluid’ salads
As in as long as you have the basics – smoked trout and something green
You can substitue anything you like
For example, I have used:
- Green beans, asparagus or snow peas in place of or as well as sugar snap peas
- Butter beans in place of or as well as potatoes
- Beetroot in place of tomatoes
- Green olives in place of kalamatas
- And actually I have even been known to use smoked salmon in place of trout!
- I like to add avocado from time to time
- And cucumber is also a lovely addition
This is a great salad for any time – including when entertaining
But in particular on a hot spring or summers day when you don’t want to do much cooking
In fact, to cut down on cooking:
- you can cook the potatoes ahead of time or used tinned butter beans instead
- you can just boil a kettle and steep the sugar snap peas in boiling water for a few minutes rather than cooking them on the stove
I hope you try it and love it as much as we do
- 3 medium potatoes (approx 350 grams), cut into 3cm squares
- 150 grams sugar snap peas, tops removed
- 1 x 350 gram smoked trout, bones and skin removed
- 100 grams mixed salad leaves
- ½ bunch parsley, leaves picked
- 250 grams cherry or grape tomatoes
- 10-12 kalamata olives, pitted and split, optional
- 1 tablespoon capers, drained and rinsed, optional
- ⅔ cup Greek yoghurt
- 2-4 teaspoons horseradish
- ½ bunch dill, leaves picked
- Place potatoes in a saucepan of cold water, bring to the boil and simmer for 12-15 minutes or until tender.
- Drain and allow to cool.
- Add the snowpeas to a saucepan of boiling water and cook for 1-2 minutes.
- Drain and refresh under cold water so they retain their lovely bright green colour.
- Break trout up into 'chunks'.
- On a serving dish, scatter the mixed salad leaves and most of the parsley.
- Add the cooked potatoes, sugar snap peas, tomatoes, olives and capers if using
- In a bowl, mix together the yoghurt, horseradish and half of the dill. Add a little water to thin down as needed.
- When ready to serve, whisk dressing briefly then drizzle over salad.
- Scatter over extra parsley and dill and serve.
While carisma and nicola potatoes are varieties of potatoes that are naturally low GI
When you cook and cool any potatoes, they become low GI!!