Picture it: Green leaves, cucumber ribbons, plumped peas, & toasted sunflower seeds form the base of this ultimate scrumptious salad. Boiled baby potatoes give it substance, a mustard vinaigrette some tang, and flaked trout & crispy skin the wow factor. It’s Instagram worthy, Chef!
Tasty Trout Salad
Tasty Trout Salad
with boiled baby potatoes, cucumber ribbons & peas
Hands on Time: 15 - 30 minutes
Overall Time: 25 - 30 minutes
Ingredients:
- Baby Potatoes
- Cucumber
- Fish
- Mixed Herbs
- Mustard Vinaigrette
- Peas
- Rainbow Trout Fillet
- Rainbow Trout Fillets
- Salad Leaves
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
TINY ‘TATOES
Place the halved baby potatoes in a pot of salted water over high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Simmer until cooked through and soft, 15-20 minutes. Remove from the heat and drain. Cover with the lid to keep warm.
FOR THE FRESHNESS
Boil the kettle. Submerge the Peas in boiling water until plump and heated through, 2-3 minutes. Drain and set aside. Rinse, pick, and finely chop the mixed herbs. Rinse and roughly shred the salad leaves. Peel the Cucumber into ribbons.
DRESSED TO IMPRESS
In a small bowl, combine ½ the chopped herbs, the mustard vinaigrette, a drizzle of olive oil, a sweetener, and seasoning.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
IT’S ALL ABOUT THE TROUT
Pat the trout dry with paper towel and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout, skin-side down, until crispy, 2-3 minutes. Flip and fry until cooked through to your preference, for a further 30-60 seconds. Remove from the pan and flake the cooked trout using two forks. Roughly chop the crispy trout skin.
SUMMER SALAD PERFECTION
Make a bed of the shredded salad leaves and the Cucumber ribbons. Scatter over the baby potatoes, the plumped peas, the sunflower seeds, and the flaked trout. Drizzle over the dressing and garnish with the chopped crispy skin and the remaining chopped herbs. Finish it off with a crack of black pepper. Dig in, Chef!
TINY ‘TATOES
Place the halved baby potatoes in a pot of salted water over high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Simmer until cooked through and soft, 15-20 minutes. Remove from the heat and drain. Cover with the lid to keep warm.
FOR THE FRESHNESS
Boil the kettle. Submerge the Peas in boiling water until plump and heated through, 2-3 minutes. Drain and set aside. Rinse, pick, and finely chop the mixed herbs. Rinse and roughly shred the salad leaves. Peel the Cucumber into ribbons.
DRESSED TO IMPRESS
In a small bowl, combine ½ the chopped herbs, the mustard vinaigrette, a drizzle of olive oil, a sweetener, and seasoning.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
IT’S ALL ABOUT THE TROUT
Pat the trout dry with paper towel and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout, skin-side down, until crispy, 2-3 minutes. Flip and fry until cooked through to your preference, for a further 30-60 seconds. Remove from the pan and flake the cooked trout using two forks. Roughly chop the crispy trout skin.
SUMMER SALAD PERFECTION
Make a bed of the shredded salad leaves and the Cucumber ribbons. Scatter over the baby potatoes, the plumped peas, the sunflower seeds, and the flaked trout. Drizzle over the dressing and garnish with the chopped crispy skin and the remaining chopped herbs. Finish it off with a crack of black pepper. Dig in, Chef!
TINY ‘TATOES
Place the halved baby potatoes in a pot of salted water over high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Simmer until cooked through and soft, 20-25 minutes. Remove from the heat and drain. Cover with the lid to keep warm.
FOR THE FRESHNESS
Boil the kettle. Submerge the Peas in boiling water until plump and heated through, 2-3 minutes. Drain and set aside. Rinse, pick, and finely chop the mixed herbs. Rinse and roughly shred the salad leaves. Peel the Cucumber into ribbons.
DRESSED TO IMPRESS
In a small bowl, combine ½ the chopped herbs, the mustard vinaigrette, a drizzle of olive oil, a sweetener, and seasoning.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
IT’S ALL ABOUT THE TROUT
Pat the trout dry with paper towel and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout, skin-side down, until crispy, 2-3 minutes. Flip and fry until cooked through to your preference, for a further 30-60 seconds. Remove from the pan and flake the cooked trout using two forks. Roughly chop the crispy trout skin.
SUMMER SALAD PERFECTION
Make a bed of the shredded salad leaves and the Cucumber ribbons. Scatter over the baby potatoes, the plumped peas, the sunflower seeds, and the flaked trout. Drizzle over the dressing and garnish with the chopped crispy skin and the remaining chopped herbs. Finish it off with a crack of black pepper. Dig in, Chef!
TINY ‘TATOES
Place the halved baby potatoes in a pot of salted water over high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Simmer until cooked through and soft, 20-25 minutes. Remove from the heat and drain. Cover with the lid to keep warm.
FOR THE FRESHNESS
Boil the kettle. Submerge the Peas in boiling water until plump and heated through, 2-3 minutes. Drain and set aside. Rinse, pick, and finely chop the mixed herbs. Rinse and roughly shred the salad leaves. Peel the Cucumber into ribbons.
DRESSED TO IMPRESS
In a small bowl, combine ½ the chopped herbs, the mustard vinaigrette, a drizzle of olive oil, a sweetener, and seasoning.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
IT’S ALL ABOUT THE TROUT
Pat the trout dry with paper towel and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout, skin-side down, until crispy, 2-3 minutes. Flip and fry until cooked through to your preference, for a further 30-60 seconds. Remove from the pan and flake the cooked trout using two forks. Roughly chop the crispy trout skin.
SUMMER SALAD PERFECTION
Make a bed of the shredded salad leaves and the Cucumber ribbons. Scatter over the baby potatoes, the plumped peas, the sunflower seeds, and the flaked trout. Drizzle over the dressing and garnish with the chopped crispy skin and the remaining chopped herbs. Finish it off with a crack of black pepper. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Tasty Trout Salad?
The preparation time for Tasty Trout Salad with boiled baby potatoes, cucumber ribbons & peas is between 15 and 30 minutes.
What is the total time required to make Tasty Trout Salad with boiled baby potatoes, cucumber ribbons & peas?
The total time required to make Tasty Trout Salad with boiled baby potatoes, cucumber ribbons & peas is between 25 and 30 minutes.
How many servings does Tasty Trout Salad provide?
4 servings
What are the main ingredients in Tasty Trout Salad?
Baby Potatoes, Cucumber, Fish, Mixed Herbs, Mustard Vinaigrette, Peas, Rainbow Trout Fillet, Rainbow Trout Fillets, Salad Leaves, Sunflower Seeds
What is the nutritional information of Tasty Trout Salad?
Calories: 430, Carbs: 42 grams, Fat: grams, Protein: 34.6 grams, Sugar: 9.4 grams, Salt: 273 grams
How do I prepare Tasty Trout Salad?
DRESSED TO IMPRESS: In a small bowl, combine ½ the chopped herbs, the mustard vinaigrette, a drizzle of olive oil, a sweetener, and seasoning. SUNNY SEEDS: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. SUMMER SALAD PERFECTION: Make a bed of the shredded salad leaves and the cucumber ribbons. Scatter over the baby potatoes, the plumped peas, the sunflower seeds, and the flaked trout. Drizzle over the dressing and garnish with the chopped crispy skin and the remaining chopped herbs. Finish it off with a crack of black pepper. Dig in, Chef! IT’S ALL ABOUT THE TROUT: Pat the trout dry with paper towel and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout, skin-side down, until crispy, 2-3 minutes. Flip and fry until cooked through to your preference, for a further 30-60 seconds. Remove from the pan and flake the cooked trout using two forks. Roughly chop the crispy trout skin. FOR THE FRESHNESS: Boil the kettle. Submerge the peas in boiling water until plump and heated through, 2-3 minutes. Drain and set aside. Rinse, pick, and finely chop the mixed herbs. Rinse and roughly shred the salad leaves. Peel the cucumber into ribbons. TINY ‘TATOES: Place the halved baby potatoes in a pot of salted water over high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Simmer until cooked through and soft, 15-20 minutes. Remove from the heat and drain. Cover with the lid to keep warm.
What should be prepared from my kitchen to make Tasty Trout Salad?
Baby Potatoes, Cucumber, Fish, Mixed Herbs, Mustard Vinaigrette, Peas, Rainbow Trout Fillet, Rainbow Trout Fillets, Salad Leaves, Sunflower Seeds
How many calories does Tasty Trout Salad have?
430 calories
How much fat content does Tasty Trout Salad have?
grams
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