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
Stettyn’s Smoked Trout Salad
with couscous & a creamy pesto sauce
Hands on Time: 15 - 20 minutes
Overall Time: 15 - 20 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Stettyn’s Smoked Trout Salad?
The preparation time for Stettyn’s Smoked Trout Salad with couscous & a creamy pesto sauce is between 15 and 20 minutes.
What is the total time required to make Stettyn’s Smoked Trout Salad with couscous & a creamy pesto sauce?
The total time required to make Stettyn’s Smoked Trout Salad with couscous & a creamy pesto sauce is between 15 and 20 minutes.
How many servings does Stettyn’s Smoked Trout Salad provide?
4 servings
What are the main ingredients in Stettyn’s Smoked Trout Salad?
Almonds, Couscous, Creamy Pesto, Cucumber, Fish, Fresh Dill, Green Leaves, Piquanté Peppers, Smoked Trout Ribbons
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?
Almonds, Couscous, Creamy Pesto, Cucumber, Fish, Fresh Dill, Green Leaves, Piquanté Peppers, Smoked Trout Ribbons
How many calories does Stettyn’s Smoked Trout Salad have?
682 calories
How much fat content does Stettyn’s Smoked Trout Salad have?
grams
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