A refreshing and simple fish salad

A refreshing and simple fish salad

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  • 0:25 Prep
  • 0:20 Cook
  • 8 Servings
  • Capable cooks

Celebrate the end of the growing season with this bountiful ocean trout salad dish.

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Nutrition information, Salad recipes


  • 400g kipfler potatoes, scrubbed
  • 2 (x 150g pieces) skinless ocean trout fillets, deboned
  • 2 limes, juiced
  • 1 radicchio, trimmed, outer leaves discarded, cut widthwise into 2cm-wide strips
  • 2 Lebanese cucumbers, seeded, finely chopped
  • 1 bunch radishes, trimmed, each cut into wedges
  • 1/2 bunch coriander, leaves picked, roughly chopped
  • 1/2 bunch mint, leaves picked, roughly chopped
  • 1 long green chilli, seeded, finely chopped
  • 1 eschalot, finely chopped
  • 60ml (1/4 cup) olive oil


  • Step 1
    Place potatoes in a saucepan of cold water, bring to a boil and cook for 20 minutes or until tender. Drain. Cool.
  • Step 2
    Meanwhile, cut fish widthwise into 2mm-thick slices. Toss fish with half the lime juice in a glass or ceramic bowl, then refrigerate for 20 minutes for lime to ‘cook’ the fish or until fish is opaque.
  • Step 3
    Drain marinade and discard. Place fish in a large bowl. Thinly slice potatoes. Add to fish with radicchio, cucumbers, radishes and herbs, and toss to combine.
  • Step 4
    To make dressing, whisk remaining lime juice with chilli, eschalot and oil in a bowl. Season with salt and pepper.
  • Step 5
    Drizzle dressing over salad and toss gently to combine.

  • Low carb
  • Low kilojoule
  • Low sodium
  • Low sugar


  • 689 kj


  • 10g

    Fat Total

  • 2g

    Saturated Fat

  • 3g


  • 10g


  • 22mg


  • 48.18mg


  • 2g

    Carbs (sugar)

  • 8g

    Carbs (total)

All nutrition values are per serve


Do ahead: Cook potatoes and make dressing up to 4 hours ahead.

  • Author: Sophia Young
  • Image credit: William Meppem
  • Publication: MasterChef

Source: taste.com.au


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