Smoked trout salad with tomato dressing

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Smoked trout salad with tomato dressing
  • 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

  • 8 baby coliban potatoes
  • 400g baby beans, trimmed
  • 300g smoked ocean trout, skin removed, flaked
  • 3 truss tomatoes, chopped
  • 80g pitted Kalamata olives, chopped
  • 1 teaspoon drained capers, chopped
  • 1/2 cup fresh basil, chopped
  • 1 tablespoon olive oil
  • 1 lemon, rind grated, juiced
  • Salt & freshly ground pepper

Method

  • Step 1
    Place 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.
  • Step 2
    Cook the beans in a saucepan of boiling water for 2-3 minutes or until just tender. Drain and refresh under cold running water.
  • Step 3
    Arrange the potatoes, beans and flaked smoked trout on a large platter.
  • Step 4
    Combine 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

  • 28g

    Protein

  • 65mg

    Cholesterol

  • 1355.83mg

    Sodium

  • 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

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