Recipe

Smoked trout salad with salsa verde dressing

Salsa verde compliments meat or fish beautifully, and gives a really punchy flavour to this salad. Smoked trout is a delicious and convenient ingredient and is widely available. Make sure you remove any bones during preparation.

Jun 30, 2011 2:00pm
  • 45 mins cooking
  • Serves 6
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Ingredients

Smoked trout salad with salsa verde dressing
  • 500 gram (1 pound) kipfler (fingerling) potatoes
  • 125 gram (4 ounces) green beans
  • 3 cup (350g) firmly packed trimmed watercress
  • 1 green oak leaf lettuce, leaves separated
  • 300 gram (9½ ounces) hot-smoked trout, skinned, flaked
  • 1 slice (50g) white bread, torn coarsely
  • 1 1/2 tablespoon red wine vinegar
  • 1/4 cup each loosely packed fresh basil leaves, flat-leaf parsley leaves and mint leaves
  • 2 drained anchovy fillets, chopped coarsely
  • 1 clove garlic, chopped coarsely
  • 2 teaspoon rinsed, drained capers
  • 2 tablespoon olive oil

Method

Smoked trout salad with salsa verde dressing
  • 1
    Boil, steam or microwave potatoes and beans, separately, until tender; drain. Rinse under cold water; drain. Halve potatoes lengthways.
  • 2
    Meanwhile, for make salsa verde, combine bread and vinegar in small bowl; stand about 5 minutes or until vinegar is almost absorbed. Blend or process herbs, anchovy, garlic, capers and bread mixture to a coarse paste. Stir in oil. Season to taste.
  • 3
    Combine potatoes, beans and two-thirds of the dressing in large bowl. Place watercress and lettuce on serving platter. Top with potato mixture and trout; drizzle with remaining dressing.

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