Ingredients
± 350gm smoked trout fillets
1 small yellow sweet pepper
2 medium zucchini
½ small cucumber
6 – 8 radishes
8 asparagus spears
2 spring onions
1 firm, ripe avocado
12 cocktail / cherry tomatoes
1 pillow pack baby leaf salad
Dressing
3 Tblsp fat free natural yoghurt
1 – 2 Tblsp horseradish sauce
2 Tblsp Lemon juice
Snipped chives
To Serve
500gm new potatoes, scrubbed and halved
Method
Start the new potatoes in lightly salted boiling water.
They will take 20 – 25 mins to cook.
Drain and keep warm.
Meanwhile, deseed and slice the pepper into thin strips.
Cut each zucchini into 1/8ths, lengthways.
Slice cucumber into rounds – at least 16 slices.
Scrub and top and tail the radishes, and slice into discs.
Microwave the asparagus, in a little water, on high for 2 mins. Cover with cold water and allow to cool.
When cool, slice each into four lengthways.
Slice the spring onions on the diagonal – green part, too.
Peel and cut the avocado into 1/8ths.
To make the dressing, place all the ingredients in a small bowl or jug, and whisk to combine.
Now spread the baby leaf salad on a large serving dish.
Top with all the prepared vegetables, except the cucumber.
Gently break up the trout fillets, and spread across the serving dish.
Top with the cucumber slices.
Pour a little of the dressing over the cucumber slices.
Serve with remaining dressing and the potatoes.
Don’t be put off by the long list of ingredients. This is well worth making, and good enough for entertaining. Bulk up the protein by adding hardboiled egg slices.
I added asparagus and avo because I had them, they are not essential.
The dressing is perfect for smoked trout. I love horseradish.
