Main Meals
Creamed spinach with hot-smoked trout bites
4
Easy
15 minutes
30 minutes
Creamed spinach baked until the edges crisp, topped with hot-smoked trout bites and a punchy dressing of basil and white balsamic, capers, dill and green olives. Toasted ciabatta torn into chunks is all you need for dipping. A quick, elegant spread that works as a starter for four or a generous main for two. Fifteen minutes of prep and the oven does the rest.
Ingredients
Method
- 500 g Woolworths frozen creamed spinach
- 2 x 120 g Woolworths hot-smoked trout bites
- 400 g ciabatta bread, toasted and torn into chunks For the dressing:
- 100 g Woolworths basil & white balsamic dressing
- 1 T Coelsanus nonpareille capers in wine vinegar, chopped
- 2 T fresh dill, chopped
- 100 g pitted grilled green olives, roughly chopped
Method
Ingredients
1. Heat the spinach in a microwave for 3–4 minutes, just to defrost, and then bake the creamed spinach at 200°C in an oven-safe dish until the edges just begin to crisp up.
2. Make the dressing by mixing all the ingredients together.
3. Serve hot creamed spinach dip with trout bites, dressing and garlic ciabatta dippers.
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