Smoked trout salad with boiled eggs

Smoked trout salad with boiled eggs

By Logan Yoshida
15’ Prep time
15’ Cook time
30’ Total time
405 Calories
2 Serving

Summary

A light, fresh, and healthy salad which is perfect for the warmer months. the smoked trout brings a warmth to the dish which complements the fragrant dill and crisp salad perfectly.
Logan Yoshida 0 Followers

Step by Step

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Step 1

Put the potatoes in a large saucepan, cover with cold water, add a pinch of salt and bring to the boil. Simmer for 15 minutes; drain and set aside. Meanwhile, carefully lower the eggs into another saucepan of simmering water and cook for 7 minutes. Drain and set aside to cool in a bowl of cold water.
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Step 2

Put the cucumber and onion in a bowl with the vinegar, honey and a pinch of salt. Toss together and set aside.
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Step 3

Arrange the salad and potatoes on a plate, then flake over the trout. Lift the onion and cucumber from the pickling juice and scatter over the salad. Gently stir the yogurt into the pickling juice, then stir in most of the dill to make a dressing; spoon over the salad. Peel and halve the boiled eggs, then place on top of the salad and scatter over the remaining dill.

Ingredient

  • New potatoes
    New potatoes
    250 grams
  • White wine vinegar
    White wine vinegar
    2 tbsp
  • Waitrose british blacktail free range medium eggs
    Waitrose british blacktail free range medium eggs
    4
  • Honey
    Honey
    1 tsp
  • Dill
    Dill
    1 handful
  • Greek yoghurt
    Greek yoghurt
    3 tbsp
  • Hot smoked rainbow trout fillets
    Hot smoked rainbow trout fillets
    125 grams
  • Red onion, finely sliced
    Red onion, finely sliced
    0.5
  • Cucumber, finely sliced
    Cucumber, finely sliced
    0.5
  • Pack watercress, rocket and spinach salad
    Pack watercress, rocket and spinach salad
    130 grams

Nutrition Facts

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