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Hot smoked trout, new potato and pea shoot salad
Serves 2 | total time
Hot smoked trout, new potato and pea shoot salad
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Serves 2 | total time
Rate
Nutritional information (per serving)
Calories
392Kcal
Fat
23gr
Saturates
8gr
Carbs
27gr
Sugars
5gr
Fibre
6gr
Protein
19gr
Salt
1.6gr
Ingredients
- 300g new potatoes, larger ones halved
- 1 x 100g pack asparagus tips
- 2 tbsp crème fraîche
- 2 tsp horseradish sauce, from a jar
- zest and juice of ½ lemon
- 1 tbsp extra-virgin olive oil
- 1 tbsp finely chopped chives
- 1 x 50g bag pea shoots
- 1 spring onion, very finely sliced
- 1 small avocado, stoned, peeled and sliced
- 1 x 125g pack Taste the Difference Scottish lightly smoked trout fillets
Step by step
Cook the potatoes in a pan of boiling salted water for 15 minutes or until tender; add the asparagus for the final 2-3 minutes of cooking time. Drain and cover with cold water; set aside to cool. Then drain well and slice the potatoes.
- For the dressing, whisk the crème fraîche, horseradish, lemon zest and juice and olive oil together and season with salt and pepper. Stir in the chives.
- Divide the pea shoots, sliced potatoes, asparagus and spring onion between 2 plates. Scatter the avocado slices and flake the trout on top. Drizzle over the dressing and serve straight away.