Smoked trout salad with creamy tarragon dressing

Cooking Salads Smoked trout salad with creamy tarragon dressing

The creamy tarragon dressing is the crowning glory to this beautiful summer smoked trout salad.

Lables: Egg free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Place the trout, lettuce, cucumber, celery and tomato in a large bowl. Gently toss until just combined.
  2. To make the dressing, place the sour cream, lemon juice and tarragon in a small bowl. Whisk until well combined. Taste and season with salt and pepper.
  3. Divide the salad among serving plates. Drizzle over the dressing to serve.

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1 x 175g pkt Springs smoked ocean trout portions, flaked
100g baby cos lettuce, leaves separated
2 Lebanese cucumbers, halved lengthways, thinly sliced
2 celery sticks, ends trimmed, thinly sliced diagonally
1 x 250g punnet small grape tomatoes, halved lengthways
85g sour cream
60ml fresh lemon juice
2 tbsp chopped fresh tarragon

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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