Smoked trout, bean and potato salad

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Smoked trout, bean and potato salad
  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

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

Featured in
Canned & dried beans, Coles Magazine

Ingredients

  • 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 tablespoons baby capers
  • 1/3 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon chives, chopped
  • 1 garlic clove, crushed

Method

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

  • Egg free
  • Gluten free
  • Lactose free
  • Milk free
  • Shellfish free
  • Soy free
  • Wheat free
  • Image credit: (N/A)
  • Publication: Coles

Source: taste.com.au

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