Radish, smoked trout and watercress salad
Jan 27, 2014 1:00pm- 20 mins preparation
- Serves 6
Print
Ingredients
Mustard dressing
- 1/2 cup (125ml) extra virgin olive oil
- 1/4 cup (60ml) lemon juice
- 1 tablespoon sour cream
- 2 teaspoon dijon mustard
Radish, smoked trout and watercress salad
- 500 gram smoked trout, skin and bones removed
- 3 lebanese cucumbers, peeled, halved lengthways, seeded, thinly sliced
- 1/4 cup chopped dill
- 1 bunch radishes, thinly sliced
- 1/2 daikon, thinly sliced
- 1 bunch (large) watercress, tough stems removed
- 1 bunch chives, snipped
Method
Radish, smoked trout and watercress salad
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1First, make mustard dressing by whisking all ingredients in a bowl until well combined. Season to taste.
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2Break smoked trout into bite-size pieces and place in a large bowl with cucumber, 2 tablespoons of dill and half of dressing. Toss gently.
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3Combine radish and daikon in a separate bowl with watercress and chives, reserving a few chives to serve. Toss with remaining dressing. Combine with smoked trout mixture and serve scattered with reserved dill and chives.
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