Smoked trout, potato and dill salad

Smoked trout, potato and dill salad

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Discover the perfect pairing of smoked trout and potato in this delectable salad.

The ingredient of Smoked trout, potato and dill salad

  1. 8 (about 70g each) chat (small) potatoes
  2. 4 eggs, at room temperature
  3. 1 bunch fresh asparagus, ends trimmed, diagonally sliced in half
  4. 60mls (1/4 cup) flesh lemon juice
  5. 80mls (1/3 cup) olive oil
  6. 2 teaspoons wholegrain mustard
  7. Salt & ground black pepper, to taste
  8. 1 bunch dill, leaves picked
  9. 3 whole smoked trout, skin and bones removed, flesh flaked
  10. 1 cos lettuce, leaves separated, washed, dried, torn

The instruction how to make Smoked trout, potato and dill salad

  1. Place the potatoes in a medium saucepan. Cover with cold water and bring to the boil over high heat. Reduce heat to medium-high and boil, partially covered, for 15-20 minutes or until just tender. Drain and cut in halves. Set aside.
  2. Place the eggs in a small saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium- high and boil, uncovered, for 10 minutes. Rinse the eggs under cold running water until cool. Peel and cut into quarters. Set aside.
  3. Fill the small saucepan with water and bring to the boil. Add the asparagus and cook for 1 minute or until tender crisp. Drain and refresh under cold running water. Drain.
  4. Place the lemon juice, olive oil, mustard, salt and pepper in a small jug. Whisk to combine. Place potatoes, asparagus, dill and 1/2 the dressing in a large bowl. Toss to combine. Add the trout and toss gently to combine.
  5. Place lettuce in serving bowls and top with the trout mixture. Place the eggs on top and drizzle with the remaining dressing.

Nutritions of Smoked trout, potato and dill salad

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calories: https://schema.org
calories: NutritionInformation

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