The prettiest summer salad you ever did see! Picture a salad loaded with baby marrow ribbons, cucumber, dill, radish rounds, crispy lentils, crunchy croutons, and poppy seeds. Topped with smoked trout ribbons and drizzled with a crème fraîche & horseradish sauce. Feeling hungry yet, Chef?
Smoked Trout & Crispy Croutons
Smoked Trout & Crispy Croutons
with creamy horseradish sauce
Hands on Time: 15 - 20 minutes
Overall Time: 25 - 35 minutes
Ingredients:
- Baby Marrow
- Burger Bun
- Burger Buns
- Creamy Horseradish
- Cucumber
- Fish
- Fresh Dill
- Lemon Juice
- Poppy Seeds
- Radish
- Smoked Trout Ribbons
- Tinned Lentils
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
TOASTED LENTILS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the rinsed lentils until golden and crispy, 6-8 minutes (shifting occasionally). Remove from the pan, season, and set aside.
GOLDEN NUGGETS
Return the pan to medium heat with a drizzle of oil. When hot, add the bun chunks and fry until golden and crispy, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
FRESH & CRUNCHY
To a salad bowl, add the baby marrow ribbons and the diced Cucumber. Toss through the lemon juice, ½ the chopped dill, the radish rounds, ½ the crispy lentils, the croutons, the poppy seeds, a drizzle of olive oil, and seasoning. Set aside.
CRÈME-Y DRIZZLE
In a small bowl, loosen the creamy horseradish with water in 5ml increments until drizzling consistency. Season and set aside.
VOILÀ!
Serve up the loaded crouton salad and top with the smoked trout ribbons and the remaining crispy lentils. Drizzle with the horseradish sauce and garnish with the remaining chopped dill. Amazing, Chef!
TOASTED LENTILS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the rinsed lentils until golden and crispy, 6-8 minutes (shifting occasionally). Remove from the pan, season, and set aside.
GOLDEN NUGGETS
Return the pan to medium heat with a drizzle of oil. When hot, add the bun chunks and fry until golden and crispy, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
FRESH & CRUNCHY
To a salad bowl, add the baby marrow ribbons and the diced Cucumber. Toss through the lemon juice, ½ the chopped dill, the radish rounds, ½ the crispy lentils, the croutons, the poppy seeds, a drizzle of olive oil, and seasoning. Set aside.
CRÈME-Y DRIZZLE
In a small bowl, loosen the creamy horseradish with water in 5ml increments until drizzling consistency. Season and set aside.
VOILÀ!
Serve up the loaded crouton salad and top with the smoked trout ribbons and the remaining crispy lentils. Drizzle with the horseradish sauce and garnish with the remaining chopped dill. Amazing, Chef!
TOASTED LENTILS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the rinsed lentils until golden and crispy, 8-10 minutes (shifting occasionally). Remove from the pan, season, and set aside.
GOLDEN NUGGETS
Return the pan to medium heat with a drizzle of oil. When hot, add the bun chunks and fry until golden and crispy, 5-6 minutes (shifting occasionally). Remove from the pan and set aside.
FRESH & CRUNCHY
To a salad bowl, add the baby marrow ribbons and the diced Cucumber. Toss through the lemon juice, ½ the chopped dill, the radish rounds, ½ the crispy lentils, the croutons, the poppy seeds, a drizzle of olive oil, and seasoning. Set aside.
CRÈME-Y DRIZZLE
In a small bowl, loosen the creamy horseradish with water in 5ml increments until drizzling consistency. Season and set aside.
VOILÀ!
Serve up the loaded crouton salad and top with the smoked trout ribbons and the remaining crispy lentils. Drizzle with the horseradish sauce and garnish with the remaining chopped dill. Amazing, Chef!
TOASTED LENTILS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the rinsed lentils until golden and crispy, 8-10 minutes (shifting occasionally). Remove from the pan, season, and set aside.
GOLDEN NUGGETS
Return the pan to medium heat with a drizzle of oil. When hot, add the bun chunks and fry until golden and crispy, 5-6 minutes (shifting occasionally). Remove from the pan and set aside.
FRESH & CRUNCHY
To a salad bowl, add the baby marrow ribbons and the diced Cucumber. Toss through the lemon juice, ½ the chopped dill, the radish rounds, ½ the crispy lentils, the croutons, the poppy seeds, a drizzle of olive oil, and seasoning. Set aside.
CRÈME-Y DRIZZLE
In a small bowl, loosen the creamy horseradish with water in 5ml increments until drizzling consistency. Season and set aside.
VOILÀ!
Serve up the loaded crouton salad and top with the smoked trout ribbons and the remaining crispy lentils. Drizzle with the horseradish sauce and garnish with the remaining chopped dill. Amazing, Chef!
Frequently Asked Questions
What is the preparation time for Smoked Trout & Crispy Croutons?
The preparation time for Smoked Trout & Crispy Croutons with creamy horseradish sauce is between 15 and 20 minutes.
What is the total time required to make Smoked Trout & Crispy Croutons with creamy horseradish sauce?
The total time required to make Smoked Trout & Crispy Croutons with creamy horseradish sauce is between 25 and 35 minutes.
How many servings does Smoked Trout & Crispy Croutons provide?
4 servings
What are the main ingredients in Smoked Trout & Crispy Croutons?
Baby Marrow, Burger Bun, Burger Buns, Creamy Horseradish, Cucumber, Fish, Fresh Dill, Lemon Juice, Poppy Seeds, Radish, Smoked Trout Ribbons, Tinned Lentils
What is the nutritional information of Smoked Trout & Crispy Croutons?
Calories: 601, Carbs: 76 grams, Fat: grams, Protein: 31.7 grams, Sugar: 12.2 grams, Salt: 1066 grams
How do I prepare Smoked Trout & Crispy Croutons?
TOASTED LENTILS: Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the rinsed lentils until golden and crispy, 6-8 minutes (shifting occasionally). Remove from the pan, season, and set aside. GOLDEN NUGGETS: Return the pan to medium heat with a drizzle of oil. When hot, add the bun chunks and fry until golden and crispy, 4-5 minutes (shifting occasionally). Remove from the pan and set aside. VOILÀ!: Serve up the loaded crouton salad and top with the smoked trout ribbons and the remaining crispy lentils. Drizzle with the horseradish sauce and garnish with the remaining chopped dill. Amazing, Chef! FRESH & CRUNCHY: To a salad bowl, add the baby marrow ribbons and the diced cucumber. Toss through the lemon juice, ½ the chopped dill, the radish rounds, ½ the crispy lentils, the croutons, the poppy seeds, a drizzle of olive oil, and seasoning. Set aside. CRÈME-Y DRIZZLE: In a small bowl, loosen the creamy horseradish with water in 5ml increments until drizzling consistency. Season and set aside.
What should be prepared from my kitchen to make Smoked Trout & Crispy Croutons?
Baby Marrow, Burger Bun, Burger Buns, Creamy Horseradish, Cucumber, Fish, Fresh Dill, Lemon Juice, Poppy Seeds, Radish, Smoked Trout Ribbons, Tinned Lentils
How many calories does Smoked Trout & Crispy Croutons have?
601 calories
How much fat content does Smoked Trout & Crispy Croutons have?
grams
Woolies Products in this dish
