Smoked Trout Salad
Author: Caroline Trickey from Healthy Home Cafe
Prep time:
Cook time:
Total time:
Serves: 4
- 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.
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2018/11/06/smoked-trout-salad/
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