Smoked Trout Salad Recipe

Summary

Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Potatoes1 1⁄2 Pound (675 Gram)
 Smoked trout fillet4
 Mixed lettuce leaves4 Ounce (115 Gram)
 Dark rye bread slices4 , cut in fingers
 Salt To Taste
 Creamed horseradish60 Milliliter (4 Tablespoon)
 Groundnut oil60 Milliliter (4 Tablespoon)
 White wine vinegar15 Milliliter (1 Tablespoon)
 Caraway seeds2 Teaspoon (10 Milliliter)

Nutrition Facts

Serving size

Calories 403 Calories from Fat 178

% Daily Value*

Total Fat 20 g31%

Saturated Fat 3.4 g17.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 326.1 mg13.6%

Total Carbohydrates 45 g15.2%

Dietary Fiber 6.5 g26%

Sugars 2.5 g

Protein 13 g26.7%

Vitamin A 42.3% Vitamin C 65.4%

Calcium 6.6% Iron 15%

*Based on a 2000 Calorie diet

Directions

1. Peel or scrub the potatoes. Place the potatoes in a large saucepan and cover with cold water. Bring to the boil and simmer for about 20 minutes.
2. Remove the skin from the trout, then pull out any little bones using your fingers or a pair of tweezers.
3. To make the dressing, place all the ingredients in a screw-top jar and shake vigorously. Season the lettuce leaves and moisten them with the prepared dressing. Divide the dressed leaves among four plates.
4. Flake the trout fillets and halve the potatoes. Scatter them together with the rye fingers over the salad leaves and toss to mix. Season to taste and serve.
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