Smoked Trout & Potato Salad
A very easy but very posh salad - fresh and filling, spritely and serious. This kind of double fulfilment really gets me in the YAY not NAY mood.
Serves: 4
Prep time: 20 minutes
Cook time: 10 minutes
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
1/2 bunch radish (1 per person), thinly sliced
2 lebanese cucumbers or 6 babies, finely sliced
For the dressing
1/4 cup mayo
1/2 cup 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
METHOD
Slice the potatoes into 5mm rounds with the skin on and simmer for 10 minutes. Carefully drain and run under cold water to stop them cooking and cool down.
Meanwhile, create a large ice bath (lots of water, nice and deep, and a whole tray of ice) for all the leaves, sliced radish and sliced cucumber to refresh and become super crunchy.
Add all the dressing ingredients plus half the chopped chives into a jar. Shake vigorously!
Flake apart the trout, carefully removing all the hair bones.
You can layer this on one big platter or plate it all separately, but the layering of each ingredient is key - randomly stack the potatoes, leaves, cucumber and radish so the salad is sort of already 'mixed'.
Add some sprigs of dill and chopped chives before drizzling with the dressing (or let guests do their own).
Salt, pepper and a final drizzle of good extra virgin olive oil is all that's needed.
It's great to want two unrelated things at once and be satisfied.
HINTS
I use a whole smoked trout and de-skin and debone it here, but if that freaks you out you could use hot smoked fillets, canned tuna or even smoked chicken - just choose something easy. The upside to the whole smoked trout is the flesh is relatively untouched, meaning the flake size is up to you and it's very soft and tender.
Whole smoked trout last for ages in the fridge, so they're a wonderful thing to have hanging about to posh up almost anything.
The herby, yoghurty dressing is a sleeve stuffer too - make extra and use it on everything.
NUTRITION (per recipe total, serves 4 - guide only):
Energy: 4600 kJ (1100 cal)
Protein: 90 g
Fat: 55 g
Saturated fat: 12 g
Carbohydrate: 65 g
Sugars: 18 g
Fibre: 12 g
Sodium: 2800 mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.