Smoked trout, bean and potato salad

Cooking Fish Smoked trout, bean and potato salad

Mix up your salad routine with this delicious smoked trout, bean and rocket combination.

Lables: Egg free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Place potatoes in a saucepan of water. Bring to boil. Simmer for 10-15 minutes until tender. Drain well. Keep warm.
  2. Flake trout into a large bowl. Combine trout with rocket, beans, almonds, eschalots and capers.
  3. Dressing: In a jug, whisk together juice, oil, chives and garlic.
  4. Drizzle dressing over salad just before serving, tossing well.

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400g baby chat potatoes, halved or quartered
100g smoked trout portion
2 bunches rocket, trimmed, washed
420g can cannellini beans, drained, rinsed
1/4 cup slivered almonds, toasted
4 eschalots, peeled, thinly sliced
2 tbsp baby capers
1/3 tbsp lemon juice
1 tbsp olive oil
1 tbsp chives, chopped
1 garlic clove, crushed

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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