Trout spring green and potato salad

Trout spring green and potato salad

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  • 4
  • 20 minutes
  • 25 minutes
  • Creation Sauvignon Blanc 2012

Ingredients

  • Extra virgin olive oil
  • Sea salt and freshly ground black pepper, to taste
  • 250 g lightly smoked trout
  • 500 g pink fir potatoes, halved lengthways
  • 100 g asparagus tips, trimmed
  • 100 g fine green beans, trimmed
  • 80 g baby butter lettuce leaves
  • For the dressing, mix:
  • 3 T lemon juice
  • 5 T extra virgin olive oil
  • 1 garlic clove, crushed
  • 2 T fresh dill chopped
  • Sea salt and freshly ground black pepper, to taste

Cooking Instructions

Oil and season the trout. Steam the potatoes until tender. Steam the asparagus and beans until tender-crisp. 

While they’re still warm, mix the vegetables with 2⁄3 of the dressing. Turn onto a suitable platter. 

Cook the trout, skin-side down, in a non-stick pan over a low heat until the skin is crisp and the flesh just cooked and moist. While still warm, place on top of the vegetables, tuck in the lettuce leaves, drizzle over the remaining dressing and season to taste.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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