What are the main ingredients in Tasty Trout Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Tasty Trout Salad

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

with boiled baby potatoes, cucumber ribbons & peas

Hands on Time: 15 - 30 minutes

Overall Time: 25 - 30 minutes

Download the Recipe for 2

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

Serves 1

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!

Baby Potatoes - 200g
Peas - 40g
Mixed Herbs - 7g
Salad Leaves - 20g
Cucumber - 100g
Mustard Vinaigrette - 20ml
Sunflower Seeds - 5g
Rainbow Trout Fillet - 1

Download the Recipe

Serves 2

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!

Baby Potatoes - 400g
Peas - 80g
Mixed Herbs - 13g
Salad Leaves - 40g
Cucumber - 200g
Mustard Vinaigrette - 40ml
Sunflower Seeds - 10g
Rainbow Trout Fillets - 2

Download the Recipe

Serves 3

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!

Baby Potatoes - 600g
Peas - 120g
Mixed Herbs - 20g
Salad Leaves - 60g
Cucumber - 300g
Mustard Vinaigrette - 60ml
Sunflower Seeds - 15g
Rainbow Trout Fillets - 3

Download the Recipe

Serves 4

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!