eCook Meal
Trout Carpaccio Salad
with quinoa, radish & fresh dill
Created by Italian Chef Giuseppe Cipriani over 70 years ago, carpaccio is a well-known dish for more adventurous palates around the world. We’ve turned this trendy appetiser recipe into a sophisticated salad, featuring loaded quinoa coated with a homemade wholegrain mustard dressing. You will fill up on freshness with sharp radish, greens, capers & trout ribbons, drizzled with a dill-infused sour cream.
Serving guide
Choose your portion size.
KEEN ON Quinoa
Place the Quinoa in a pot with 225ml [450ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 15-20 minutes. Remove from the heat and drain (if necessary).
A DUO OF DRESSINGS
In a bowl, combine the mustard, white wine vinegar, chilli flakes, sweetener (to taste), and a drizzle of olive oil. Mix until everything is emulsified. Drizzle the dressing over the Quinoa, mix it through until everything is well combined, and set the rest aside for later. In a separate bowl, mix the sour cream, ½ the dill, and a splash of water until drizzling consistency. Season and set aside.
DILL-ICIOUS!
Plate up the Quinoa, top with the green leaves, radish, and pickled onion. Layer the trout ribbons on top, scatter the Capers (to taste), and drizzle over the creamy dill dressing. Garnish with the remaining dill. Dinner is ready. Enjoy!
KEEN ON Quinoa
Place the Quinoa in a pot with 225ml [450ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 15-20 minutes. Remove from the heat and drain (if necessary).
A DUO OF DRESSINGS
In a bowl, combine the mustard, white wine vinegar, chilli flakes, sweetener (to taste), and a drizzle of olive oil. Mix until everything is emulsified. Drizzle the dressing over the Quinoa, mix it through until everything is well combined, and set the rest aside for later. In a separate bowl, mix the sour cream, ½ the dill, and a splash of water until drizzling consistency. Season and set aside.
DILL-ICIOUS!
Plate up the Quinoa, top with the green leaves, radish, and pickled onion. Layer the trout ribbons on top, scatter the Capers (to taste), and drizzle over the creamy dill dressing. Garnish with the remaining dill. Dinner is ready. Enjoy!
KEEN ON Quinoa
Place the Quinoa in a pot with 675ml [900ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 20-25 minutes. Remove from the heat and drain (if necessary).
A DUO OF DRESSINGS
In a bowl, combine the mustard, white wine vinegar, chilli flakes, sweetener (to taste), and a drizzle of olive oil. Mix until everything is emulsified. Drizzle the dressing over the Quinoa, mix it through until everything is well combined, and set the rest aside for later. In a separate bowl, mix the sour cream, ½ the dill, and a splash of water until drizzling consistency. Season and set aside.
DILL-ICIOUS!
Plate up the Quinoa, top with the green leaves, radish, and pickled onion. Layer the trout ribbons on top, scatter the Capers (to taste), and drizzle over the creamy dill dressing. Garnish with the remaining dill. Dinner is ready. Enjoy!
KEEN ON Quinoa
Place the Quinoa in a pot with 675ml [900ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 20-25 minutes. Remove from the heat and drain (if necessary).
A DUO OF DRESSINGS
In a bowl, combine the mustard, white wine vinegar, chilli flakes, sweetener (to taste), and a drizzle of olive oil. Mix until everything is emulsified. Drizzle the dressing over the Quinoa, mix it through until everything is well combined, and set the rest aside for later. In a separate bowl, mix the sour cream, ½ the dill, and a splash of water until drizzling consistency. Season and set aside.
DILL-ICIOUS!
Plate up the Quinoa, top with the green leaves, radish, and pickled onion. Layer the trout ribbons on top, scatter the Capers (to taste), and drizzle over the creamy dill dressing. Garnish with the remaining dill. Dinner is ready. Enjoy!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R252.87
for 4 servings · R63.22 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Pickled Onions needs 120 gMild Pickled Onions 780 g 780 g at R69.99 · 15% of packR10.77
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Wholegrain Mustard needs 20 mlMaille Wholegrain Mustard 210 g R70.99 · whole pack (size can't be divided)R70.99
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White Wine Vinegar needs 60 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 24% of packR10.80
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Capers needs 40 gNon-Pareilles Caper Berries in Vinegar 200 g 200 g at R94.99 · 20% of packR19.00
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Sour Cream needs 160 mlSour Cream 250 ml 250 ml at R38.99 · 64% of packR24.95
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Fresh Dill needs 10 gMild Dill Gherkins 780 g 780 g at R67.99 · 1% of packR0.87
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Radish needs 80 gRadish 150 g 150 g at R22.99 · 53% of packR12.26
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R22.99 · 23% of packR5.25
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Quinoa needs 300 mlBBQ Flavoured Quinoa Chips 40 g R19.99 · whole pack (size can't be divided)R19.99
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Smoked Trout Ribbons needs 4 unitsOak Smoked Trout Ribbons 50 g R77.99 · whole pack (size can't be divided)R77.99
Not in the Woolies basket — source these elsewhere:
- Dried Chilli Flakes
Shopping
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Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Trout Carpaccio Salad?
The preparation time for Trout Carpaccio Salad with quinoa, radish & fresh dill is between 15 and 20 minutes.
What is the total time required to make Trout Carpaccio Salad with quinoa, radish & fresh dill?
The total time required to make Trout Carpaccio Salad with quinoa, radish & fresh dill is between 20 and 25 minutes.
How many servings does Trout Carpaccio Salad provide?
4 servings
What are the main ingredients in Trout Carpaccio Salad?
Capers, Dried Chilli Flakes, Fish, Fresh Dill, Green Leaves, Pickled Onions, Quinoa, Radish, Smoked Trout Ribbons, Sour Cream, White Wine Vinegar, Wholegrain Mustard
What is the nutritional information of Trout Carpaccio Salad?
Calories: 484, Carbs: 58 grams, Fat: grams, Protein: 26.3 grams, Sugar: 6.4 grams, Salt: 1627 grams
How do I prepare Trout Carpaccio Salad?
DILL-ICIOUS!: Plate up the quinoa, top with the green leaves, radish, and pickled onion. Layer the trout ribbons on top, scatter the capers (to taste), and drizzle over the creamy dill dressing. Garnish with the remaining dill. Dinner is ready. Enjoy! A DUO OF DRESSINGS: In a bowl, combine the mustard, white wine vinegar, chilli flakes, sweetener (to taste), and a drizzle of olive oil. Mix until everything is emulsified. Drizzle the dressing over the quinoa, mix it through until everything is well combined, and set the rest aside for later. In a separate bowl, mix the sour cream, ½ the dill, and a splash of water until drizzling consistency. Season and set aside. KEEN ON QUINOA: Place the quinoa in a pot with 225ml [450ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 15-20 minutes. Remove from the heat and drain (if necessary).
What should be prepared from my kitchen to make Trout Carpaccio Salad?
Capers, Dried Chilli Flakes, Fish, Fresh Dill, Green Leaves, Pickled Onions, Quinoa, Radish, Smoked Trout Ribbons, Sour Cream, White Wine Vinegar, Wholegrain Mustard
How many calories does Trout Carpaccio Salad have?
484 calories
How much fat content does Trout Carpaccio Salad have?
grams