Give tender ocean trout fillet added crunch with delicately flavoured snow peas.
- Place potatoes in a saucepan. Cover with cold water. Bring to the boil over medium-high heat. Reduce heat to medium. Cook for 10 to 12 minutes or until tender, adding snow peas for the last 1 to 2 minutes. Drain. Transfer snow peas to a bowl of chilled water to refresh. Drain. Pat dry with paper towel. Thickly slice potatoes.
- Meanwhile, place trout in a medium saucepan. Cover with cold water. Bring to the boil over medium heat. Reduce heat to low. Simmer, covered, for 5 to 7 minutes or until cooked through.
- Transfer trout to a plate. Set aside to cool for 5 minutes. Using a fork, flake the trout.
- Combine oil, mustard and lemon juice in a screw-top jar. Season with salt and pepper. Secure lid. Shake well to combine.
- Arrange potatoes and snow peas together on plates. Top with trout, capers and dill. Drizzle the dressing over salad. Serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set