The herb dressing makes this flaky fish and potato salad recipe extra smooth and creamy.
- Place potatoes in a saucepan and cover with cold water. Bring to the boil over high heat. Boil, uncovered, for 10 minutes (see microwave tip 1). Add beans and cook for a further 3-4 minutes or until potatoes are tender and beans are bright green and tender crisp (see microwave tip 2). Drain. Refresh beans under cold running water and place in a serving bowl. Set potatoes aside for 10 minutes to cool slightly.
- Meanwhile, combine sour cream, parsley, mint, dill, green shallots and garlic in a small bowl. Taste and season with salt and pepper.
- Thickly slice potatoes and add to bowl with the beans. Add snow pea sprouts and flaked ocean trout and toss to combine. Divide among serving plates and drizzle with the herb cream.
- Serve immediately.
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Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set