What are the main ingredients in Stettyn’s Smoked Trout Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Stettyn’s Smoked Trout Salad?

Calories: 682, Carbs: 55 grams, Fat: grams, Protein: 24.3 grams, Sugar: 10.1 grams, Salt: 916 grams

How do I prepare Stettyn’s Smoked Trout Salad?

COOK THE COUSCOUS: Boil the kettle. Place the couscous in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. PREPARATION STATION: While the couscous is steaming, prep the cucumber, the green leaves, the peppers, the dill, and the trout ribbons as specified in the ingredient table. In a small bowl, loosen the creamy pesto with water in 5ml increments until drizzling consistency. LOAD THE SALAD: In a salad bowl, toss together the cooked couscous, the diced cucumber, the shredded green leaves, the drained peppers, ½ the chopped dill, a drizzle of olive oil, and seasoning. SENSATIONAL SALAD: Serve up the loaded couscous salad and top with the chopped smoked trout ribbons. Drizzle over the loosened creamy pesto and garnish with the remaining chopped dill (to taste). Scatter over the almonds. Amazing, Chef!

What should be prepared from my kitchen to make Stettyn’s Smoked Trout Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Stettyn’s Smoked Trout Salad

When you have the right ingredients, you can make any type of salad a luxurious eating experience. The proof is in the loaded couscous, dotted with fresh dill, cucumber, greens & piquanté peppers, and topped with smoky trout ribbons. A creamy Pesto Princess Basil & Lemon Pesto sauce makes all this wonderful freshness & flavour shine.

Stettyn’s Smoked Trout Salad

with couscous & a creamy pesto sauce

Hands on Time: 15 - 20 minutes

Overall Time: 15 - 20 minutes

Download the Recipe for 2

Ingredients:

Almonds
Couscous
Creamy Pesto
Cucumber
Fish
Fresh Dill
Green Leaves
Piquanté Peppers
Smoked Trout Ribbons

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

COOK THE COUSCOUS
Boil the kettle. Place the couscous in a bowl with 75ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
PREPARATION STATION
While the couscous is steaming, prep the cucumber, the green leaves, the peppers, the dill, and the trout ribbons as specified in the ingredient table. In a small bowl, loosen the creamy pesto with water in 5ml increments until drizzling consistency.
LOAD THE SALAD
In a salad bowl, toss together the cooked couscous, the diced cucumber, the shredded green leaves, the drained peppers, ½ the chopped dill, a drizzle of olive oil, and seasoning.
SENSATIONAL SALAD
Serve up the loaded couscous salad and top with the chopped smoked trout ribbons. Drizzle over the loosened creamy pesto and garnish with the remaining chopped dill (to taste). Scatter over the almonds. Amazing, Chef!

Couscous - 75ml
Cucumber - 50g
Green Leaves - 20g
Piquanté Peppers - 20g
Fresh Dill - 3g
Smoked Trout Ribbons - 1 unit
Creamy Pesto - 70ml
Almonds - 10g

Download the Recipe

Serves 2

COOK THE COUSCOUS
Boil the kettle. Place the couscous in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
PREPARATION STATION
While the couscous is steaming, prep the cucumber, the green leaves, the peppers, the dill, and the trout ribbons as specified in the ingredient table. In a small bowl, loosen the creamy pesto with water in 5ml increments until drizzling consistency.
LOAD THE SALAD
In a salad bowl, toss together the cooked couscous, the diced cucumber, the shredded green leaves, the drained peppers, ½ the chopped dill, a drizzle of olive oil, and seasoning.
SENSATIONAL SALAD
Serve up the loaded couscous salad and top with the chopped smoked trout ribbons. Drizzle over the loosened creamy pesto and garnish with the remaining chopped dill (to taste). Scatter over the almonds. Amazing, Chef!

Couscous - 150ml
Cucumber - 100g
Green Leaves - 40g
Piquanté Peppers - 40g
Fresh Dill - 5g
Smoked Trout Ribbons - 2 units
Creamy Pesto - 140ml
Almonds - 20g

Download the Recipe

Serves 3

COOK THE COUSCOUS
Boil the kettle. Place the couscous in a bowl with 225ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
PREPARATION STATION
While the couscous is steaming, prep the cucumber, the green leaves, the peppers, the dill, and the trout ribbons as specified in the ingredient table. In a small bowl, loosen the creamy pesto with water in 5ml increments until drizzling consistency.
LOAD THE SALAD
In a salad bowl, toss together the cooked couscous, the diced cucumber, the shredded green leaves, the drained peppers, ½ the chopped dill, a drizzle of olive oil, and seasoning.
SENSATIONAL SALAD
Serve up the loaded couscous salad and top with the chopped smoked trout ribbons. Drizzle over the loosened creamy pesto and garnish with the remaining chopped dill (to taste). Scatter over the almonds. Amazing, Chef!

Couscous - 225ml
Cucumber - 150g
Green Leaves - 60g
Piquanté Peppers - 60g
Fresh Dill - 8g
Smoked Trout Ribbons - 3 units
Creamy Pesto - 210ml
Almonds - 30g

Download the Recipe

Serves 4

COOK THE COUSCOUS
Boil the kettle. Place the couscous in a bowl with 300ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
PREPARATION STATION
While the couscous is steaming, prep the cucumber, the green leaves, the peppers, the dill, and the trout ribbons as specified in the ingredient table. In a small bowl, loosen the creamy pesto with water in 5ml increments until drizzling consistency.
LOAD THE SALAD
In a salad bowl, toss together the cooked couscous, the diced cucumber, the shredded green leaves, the drained peppers, ½ the chopped dill, a drizzle of olive oil, and seasoning.
SENSATIONAL SALAD
Serve up the loaded couscous salad and top with the chopped smoked trout ribbons. Drizzle over the loosened creamy pesto and garnish with the remaining chopped dill (to taste). Scatter over the almonds. Amazing, Chef!