Trout spring green and potato salad

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

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

Method

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

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

3. 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.

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