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Smoked Trout, Potato and Baby Cos Salad
30 mins
serves
4
30 mins
serves
4
Ingredients
- 100g packet Leafy Patch Baby Cos
- 250g chat potatoes, steamed until tender and halved
- 100g sugar snap peas, trimmed and blanched
- 2 spring onions, finely sliced
- 200g hot smoked trout fillet, flaked into bite sized pieces
- 1/4 cup good quality mayonnaise
- 1/2 lemon, rind finely grated
- 2 tablespoons lemon juice
- 2 teaspoons wholegrain mustard
- Salt and freshly ground black pepper, to taste
- 1/2 cup picked dill sprigs
Tip
Hot smoked trout has a cooked appearance and is available in fillet or as a whole fish. Substitute with smoked salmon if unavailable. If sugar snap peas are out of season try using snow peas or green beans.
Method
- Scatter Leafy Patch Baby Cos on a large serving platter. Top leaves with the steamed potatoes and sprinkle sugar snap peas, spring onions and hot, flaked trout pieces.
- In a small bowl, combine mayonnaise, lemon rind, lemon juice, mustard and season to taste with salt and pepper.
- Drizzle dressing over the salad and sprinkle with dill sprigs and a grinding of black pepper before serving.
Nutritional information (per serve)
Energy
817
KJ
Protein
15.6
G
Total Fat
7.8
G
Saturated Fat
7.8
G
Carbohydrates
13.7
G
Sugars
4.4
G
Dietary Fibre
2.8
G
Sodium
488
MJ
Calcium
MJ
Iron
MJ
