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!
Tinned Lentils - 60g
Burger Bun - 1
Baby Marrow - 100g
Cucumber - 50g
Lemon Juice - 10ml
Fresh Dill - 3g
Radish - 20g
Poppy Seeds - 5ml
Creamy Horseradish - 40ml
Smoked Trout Ribbons - 40g
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!
Tinned Lentils - 120g
Burger Bun - 1
Baby Marrow - 200g
Cucumber - 100g
Lemon Juice - 20ml
Fresh Dill - 5g
Radish - 40g
Poppy Seeds - 10ml
Creamy Horseradish - 80ml
Smoked Trout Ribbons - 80g
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!
Tinned Lentils - 180g
Burger Buns - 2
Baby Marrow - 300g
Cucumber - 150g
Lemon Juice - 30ml
Fresh Dill - 8g
Radish - 60g
Poppy Seeds - 15ml
Creamy Horseradish - 120ml
Smoked Trout Ribbons - 120g
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!
Tinned Lentils - 240g
Burger Buns - 2
Baby Marrow - 400g
Cucumber - 200g
Lemon Juice - 40ml
Fresh Dill - 10g
Radish - 80g
Poppy Seeds - 20ml
Creamy Horseradish - 165ml
Smoked Trout Ribbons - 160g
Woolies Products in this dish
