SMOKED TROUT & POTATO SALAD
My latest favourite potato salad. It's really nice served warm too-that seems to bring the flavour of the smoked trout out more than chilling it does. It's worth taking extra care to remove all the tiny bones from the trout.
Provided by JustJanS
Categories Trout
Time 32m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the ingredients for the mustard mayonnaise and set aside.
- Boil the potatoes for 10-12 minutes, or until tender, cool and cut in half.
- Mix together with remaining ingredients including the mustard mayonnaise, and serve.
SMOKED TROUT SALAD
A healthy and super quick smart supper
Provided by Good Food team
Categories Buffet, Lunch, Side dish, Snack, Starter, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Pile the salad leaves on 2 plates and divide the potatoes, radishes and beetroot between them. Flake over the smoked trout.
- Mix the horseradish and crème fraîche with enough milk to make a runny dressing. Season and drizzle over the salad.
Nutrition Facts : Calories 254 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 1.76 milligram of sodium
POTATO & SMOKED TROUT SALAD WITH MUSTARD DRESSING
A light smoked fish salad with dill, capers and watercress in a tangy vinaigrette, use mackerel instead of trout if you like
Provided by Jennifer Joyce
Categories Lunch, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Put the potatoes in a saucepan of lightly salted water and bring to the boil. Simmer for 10 mins or until tender, then drain. When cool enough to handle, peel and cut into thick slices. Put in a bowl and toss with vinegar and some seasoning.
- To make the dressing, mix all the ingredients together in a small bowl. Pour over the potatoes and add the dill, capers and onion. Arrange the salad on plates with a handful of watercress, then top with the smoked fish.
Nutrition Facts : Calories 276 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 1.3 milligram of sodium
RUNNER BEAN, SMOKED TROUT & POTATO SALAD
Showcase seasonal ingredients in this simple salad of delicate fish, new potatoes and beans in a mustard and horseradish vinaigrette
Provided by Barney Desmazery
Categories Main course, Starter
Time 30m
Number Of Ingredients 10
Steps:
- To make the dressing, mix all the ingredients together in a jar and shake well. Cook the potatoes in boiling salted water for 10 mins until just tender, then drain. Cook the beans in boiling salted water for 10 mins until tender, then plunge into ice water and drain.
- Toss the warm potatoes and beans together with half the spring onions and parsley, and half the dressing. Spread over a platter, then scatter over the smoked trout. Scatter over the rest of the spring onions, drizzle with the remaining dressing and serve, or leave everyone to help themselves.
Nutrition Facts : Calories 286 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.2 milligram of sodium
POTATO SALAD WITH SMOKED TROUT AND FRESH HERBS
Categories Salad Herb Potato Appetizer Side Quick & Easy Trout Spring Summer Tarragon Chive Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 11
Steps:
- In a steamer set over boiling water steam the potatoes, cut into 3/4-inch pieces, covered, for 8 to 10 minutes, or until they are tender. While the potatoes are cooking, in a small bowl whisk together the vermouth, the shallots, the vinegar, and the lemon juice. Transfer the potatoes to a bowl, toss them with the vermouth mixture, and let them cool to room temperature. Add the oil, the smoked trout, the herbs, and salt and pepper to taste and toss the salad gently.
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- Place potatoes in a large saucepan, cover generously with cold salted water, bring to the boil over medium-high heat, reduce heat to medium and gently boil until tender but holding their shape (30-35 minutes). Drain, then, when cool enough to handle, peel and slice into thick rounds. Combine in a bowl with vinegar, season to taste and stir to coat. Refrigerate for flavours to develop (at least an hour, or overnight).
- Cook egg in a saucepan of boiling water (8 minutes for hard-boiled), drain, refresh under cold running water, peel and set aside.
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