Trout summer salad

For a drool-worthy summer salad you cant go past this deliciously easy trout, potato, and green bean salad.

Recipe «Trout summer salad» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 700g baby potatoes, halved, 100g green beans, trimmed, halved, 2 tsp olive oil, 2 rainbow trout fillets, 1/4 cup sour cream , 2 tsp horseradish cream, 2 tsp white wine vinegar, 2 baby cos, leaves separated , 2 celery sticks, thinly sliced, 1 Lebanese cucumber, thinly sliced lengthways, 4 red radishes, cut into wedges, 1/4 cup flat-leaf parsley leaves, Sliced Coles Bakery Rustic Baguette, to serve.

Ingredients:

• 700g baby potatoes, halved 
• 100g green beans, trimmed, halved 
• 2 tsp olive oil 
• 2 rainbow trout fillets 
• 1/4 cup sour cream 
• 2 tsp horseradish cream 
• 2 tsp white wine vinegar 
• 2 baby cos, leaves separated 
• 2 celery sticks, thinly sliced 
• 1 Lebanese cucumber, thinly sliced lengthways 
• 4 red radishes, cut into wedges 
• 1/4 cup flat-leaf parsley leaves 
• Sliced Coles Bakery Rustic Baguette, to serve 

Instructions

1. Place the potato in a medium saucepan. Cover with cold water. Place over medium heat and bring to the boil. Boil for 6 mins or until just tender, adding the green beans for the last 2 mins of cooking time. Rinse under cold water. Drain.
2. Meanwhile, heat the oil in a medium frying pan over medium-high heat. Season the trout. Cook for 2 mins each side or until cooked to your liking. Transfer to a plate and set aside for 2 mins to rest. Use a fork to coarsely flake the fish.
3. Whisk the sour cream, horseradish and vinegar in a bowl. Season. Place half the sour cream mixture in a bowl. Add the potato and beans and toss to combine. Place the lettuce, potato mixture, celery, cucumber, radish and trout on a large serving platter. Drizzle with the remaining sour cream mixture. Sprinkle with parsley and serve with the bread