Smoked Trout & Potato Salad

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Smoked Trout & Potato Salad

Yield 4

Author Lucy Tweed

Prep time

20 Min

Total time

20 Min

Ingredients

• 350g hot smoked trout (skin and bones removed)
• 400g small potatoes (or 2 per person)
• 120g beautiful baby leaves ie, cress, mache, baby rocket, butter lettuce.
• ½ bunch radish (1 per person), thinly sliced
• 2 lebanese cucumber or 6 babies, finely sliced

Dressing

• ¼ c mayo
• ½ c yoghurt
• 1 tbsp american mustard
• 1 tbsp dill finely chopped (plus extra for sprinkling before serving)
• 1 tbsp chives finely chopped (plus extra for sprinkling before serving)
• 1 tbsp lemon juice
• 1 garlic clove, crushed

Instructions

1. Slice potatoes into 5mm rounds w skin and simmer for 10 mins. Carefully drain and run under cold water to stop them cooking and cool down.
2. Meanwhile, create a large ice bath (lots of water, nice and deep and whole tray of ice) for all the leaves, sliced radish and sliced cucumber to refresh and become super crunchy.
3. Add all the dressing ingredients plus half the chopped chives into a jar. Shake vigorously!
4. Flake apart the trout - carefully removing all hair bones. You can view the video on this so you can see how easy it is
5. You can layer this on one big platter or plate it all separately.
6. But the layering of each ingredient is key.
7. Randomly stacking potatoes, leaves, cucumber and radish so that the salad is sort of already “mixed”.
8. Add a some sprigs of dill and some chopped chives before drizzling with dressing (or let guests do their own)
9. Salt, pepper and a final drizzle of good extra virgin olive oil is all that's needed.

Nutrition Facts

Calories

349

Fat

17 g

Sat. Fat

4 g

Carbs

26 g

Fiber

3 g

Net carbs

22 g

Sugar

5 g

Protein

24 g

Sodium

183 mg

Cholesterol

105 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.