- 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
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700g baby potatoes, halved
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100g green beans, trimmed, halved
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2 teaspoons olive oil
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2 rainbow trout fillets
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1/4 cup (60g) sour cream
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2 teaspoons horseradish cream
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2 teaspoons white wine vinegar
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2 baby cos, leaves separated
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2 celery sticks, thinly sliced
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1 Lebanese cucumber, thinly sliced lengthways
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4 red radishes, cut into wedges
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1/4 cup flat-leaf parsley leaves
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Sliced Coles Bakery Rustic Baguette, to serve
Method
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Step 1Place 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.
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Step 2Meanwhile, 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.
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Step 3Whisk 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
