
- 0:10 Prep
- 0:20 Cook
- 4 Servings
- Capable cooks
Zesty tomato dressing infuses the potatoes, beans and smoked trout with a fresh and fragrant flavour.
Featured in
Low kilojoule, Salad recipes
Ingredients
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8 baby coliban potatoes
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400g baby beans, trimmed
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300g smoked ocean trout, skin removed, flaked
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3 truss tomatoes, chopped
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80g pitted Kalamata olives, chopped
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1 teaspoon drained capers, chopped
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1/2 cup fresh basil, chopped
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1 tablespoon olive oil
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1 lemon, rind grated, juiced
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Salt & freshly ground pepper
Method
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Step 1Place the potatoes in a large saucepan of cold water. Bring to the boil. Boil for 15 minutes or until tender. Drain and cool slightly, then cut into 1cm thick slices.
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Step 2Cook the beans in a saucepan of boiling water for 2-3 minutes or until just tender. Drain and refresh under cold running water.
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Step 3Arrange the potatoes, beans and flaked smoked trout on a large platter.
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Step 4Combine the tomatoes, olives, capers, basil, olive oil, lemon rind and lemon juice. Season with salt and pepper. Spoon the tomato dressing over the smoked trout and serve immediately.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
-
1412 kj
Energy
-
10g
Fat Total
-
2g
Saturated Fat
-
7g
Fibre
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28g
Protein
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65mg
Cholesterol
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1355.83mg
Sodium
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4g
Carbs (sugar)
-
29g
Carbs (total)
All nutrition values are per serve
Notes
Wine suggestion: Wolf Blass Yellow Label Riesling
- Author: Michelle Noerianto
- Publication: Fresh Living
Source: taste.com.au