Even the harshest critic would have to give you a raving review for this stunning meal, Chef! A citrusy homemade orange vinaigrette coats earthy green beans, carrot & baby marrow ribbons, sweet raisins, fresh greens & smoked trout. Pair with the recommended Catherdral Cellar wine for an unforgettable dinner.
Cathedral Cellar’s Smoked Trout Salad
Cathedral Cellar’s Smoked Trout Salad
with baby marrow, carrot & raisins
Hands on Time: 15 - 35 minutes
Overall Time: 20 - 40 minutes
Ingredients:
- Baby Marrow
- Carrot
- Fish
- Green Beans
- Green Leaves
- Orange Vinaigrette
- Raisins
- Smoked Trout Ribbons
- Spring Onion
- Spring Onions
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
O-YUM ORANGE VINAIGRETTE
In a small bowl, combine the sliced spring onions with the orange vinaigrette, 10ml of olive oil, and seasoning. Set aside in the fridge.
WOW WITH Walnuts
Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GO-GO GREEN BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 3-4 minutes (shifting occasionally). Remove from the pan and season.
FLAVOURFUL FRESHNESS
In a salad bowl, combine the ribboned veggies, the charred beans, ½ of the trout, the rinsed green leaves, and ½ of the orange vinaigrette.
SENSATIONAL SALAD
Bowl up the salad, scatter over the remaining trout, the toasted nuts, and the chopped Raisins. Drizzle over the remaining dressing and dig in, Chef!
O-YUM ORANGE VINAIGRETTE
In a small bowl, combine the sliced spring onions with the orange vinaigrette, 20ml of olive oil, and seasoning. Set aside in the fridge.
WOW WITH Walnuts
Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GO-GO GREEN BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 3-4 minutes (shifting occasionally). Remove from the pan and season.
FLAVOURFUL FRESHNESS
In a salad bowl, combine the ribboned veggies, the charred beans, ½ of the trout, the rinsed green leaves, and ½ of the orange vinaigrette.
SENSATIONAL SALAD
Bowl up the salad, scatter over the remaining trout, the toasted nuts, and the chopped Raisins. Drizzle over the remaining dressing and dig in, Chef!
O-YUM ORANGE VINAIGRETTE
In a small bowl, combine the sliced spring onions with the orange vinaigrette, 30ml of olive oil, and seasoning. Set aside in the fridge.
WOW WITH Walnuts
Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GO-GO GREEN BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan and season.
FLAVOURFUL FRESHNESS
In a salad bowl, combine the ribboned veggies, the charred beans, ½ of the trout, the rinsed green leaves, and ½ of the orange vinaigrette.
SENSATIONAL SALAD
Bowl up the salad, scatter over the remaining trout, the toasted nuts, and the chopped Raisins. Drizzle over the remaining dressing and dig in, Chef!
O-YUM ORANGE VINAIGRETTE
In a small bowl, combine the sliced spring onions with the orange vinaigrette, 40ml of olive oil, and seasoning. Set aside in the fridge.
WOW WITH Walnuts
Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GO-GO GREEN BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan and season.
FLAVOURFUL FRESHNESS
In a salad bowl, combine the ribboned veggies, the charred beans, ½ of the trout, the rinsed green leaves, and ½ of the orange vinaigrette.
SENSATIONAL SALAD
Bowl up the salad, scatter over the remaining trout, the toasted nuts, and the chopped Raisins. Drizzle over the remaining dressing and dig in, Chef!
Frequently Asked Questions
What is the preparation time for Cathedral Cellar’s Smoked Trout Salad?
The preparation time for Cathedral Cellar’s Smoked Trout Salad with baby marrow, carrot & raisins is between 15 and 35 minutes.
What is the total time required to make Cathedral Cellar’s Smoked Trout Salad with baby marrow, carrot & raisins?
The total time required to make Cathedral Cellar’s Smoked Trout Salad with baby marrow, carrot & raisins is between 20 and 40 minutes.
How many servings does Cathedral Cellar’s Smoked Trout Salad provide?
4 servings
What are the main ingredients in Cathedral Cellar’s Smoked Trout Salad?
Baby Marrow, Carrot, Fish, Green Beans, Green Leaves, Orange Vinaigrette, Raisins, Smoked Trout Ribbons, Spring Onion, Spring Onions, Walnuts
What is the nutritional information of Cathedral Cellar’s Smoked Trout Salad?
Calories: 338, Carbs: 39 grams, Fat: grams, Protein: 17.6 grams, Sugar: 23.9 grams, Salt: 769 grams
How do I prepare Cathedral Cellar’s Smoked Trout Salad?
GO-GO GREEN BEANS: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 3-4 minutes (shifting occasionally). Remove from the pan and season. O-YUM ORANGE VINAIGRETTE: In a small bowl, combine the sliced spring onions with the orange vinaigrette, 20ml of olive oil, and seasoning. Set aside in the fridge. WOW WITH WALNUTS: Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. FLAVOURFUL FRESHNESS: In a salad bowl, combine the ribboned veggies, the charred beans, ½ of the trout, the rinsed green leaves, and ½ of the orange vinaigrette. SENSATIONAL SALAD: Bowl up the salad, scatter over the remaining trout, the toasted nuts, and the chopped raisins. Drizzle over the remaining dressing and dig in, Chef!
What should be prepared from my kitchen to make Cathedral Cellar’s Smoked Trout Salad?
Baby Marrow, Carrot, Fish, Green Beans, Green Leaves, Orange Vinaigrette, Raisins, Smoked Trout Ribbons, Spring Onion, Spring Onions, Walnuts
How many calories does Cathedral Cellar’s Smoked Trout Salad have?
338 calories
How much fat content does Cathedral Cellar’s Smoked Trout Salad have?
grams
Woolies Products in this dish
