Trout summer salad

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Trout summer salad
  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

For a drool-worthy summer salad you can’t go past this deliciously easy trout, potato, and green bean salad.

Featured in
Easy dinner recipes, Summer salad recipes

Ingredients

  • 700g baby potatoes, halved
  • 100g green beans, trimmed, halved
  • 2 teaspoons olive oil
  • 2 rainbow trout fillets
  • 1/4 cup (60g) sour cream
  • 2 teaspoons horseradish cream
  • 2 teaspoons 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

Method

  • Step 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.
  • Step 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.
  • Step 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

  • Publication: Coles

Source: taste.com.au

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