Smoked trout salad with beans and watercress

title="Smoked trout salad with beans and watercress"
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• 0:10 Prep


• 0:05 Cook


• 
  4 Servings


• Capable cooks

This quick and simple smoked trout salad is an eye-catching and textural delight.

Featured in
Main recipes, Fish & seafood recipes

Ingredients

• 1 (about 300g) smoked trout


• 2 ripe tomatoes, diced


• 1 small red onion, halved, thinly sliced


• 1 tablespoon chopped fresh chives


• 2 tablespoons olive oil


• 1 tablespoon red wine vinegar


• Salt & freshly ground black pepper


• 120g green beans, topped


• 120g butter beans, topped


• 1 bunch (about 310g) watercress, stems trimmed, washed, dried, leaves picked


• 2 Lebanese cucumbers, thinly sliced


• 4 slices crusty bread, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Carefully remove the skin and bones from the trout and discard. Use your fingers to gently flake the flesh into pieces. Place in a large bowl with the tomatoes, onion and chives. Whisk the oil, vinegar, salt and pepper in a small jug. Add half the dressing to trout mixture and toss gently to coat.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Cook all the beans in a medium saucepan of salted boiling water for 2 minutes or until tender crisp (see microwave tip). Drain and refresh under cold running water. Drain.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Divide the watercress among 4 serving plates and arrange the cucumber slices on top. Add the beans and then spoon the trout mixture over the top. Drizzle with the remaining dressing. Sprinkle with pepper and serve with the crusty bread.
  
  
  

• Low carb


• Low kilojoule


• Low sugar


• Lower gi

Nutrition

• 1196 kj

  Energy




• 11g

  Fat Total




• 2g

  Saturated Fat




• 7g

  Fibre




• 23g

  Protein




• 44mg

  Cholesterol




• 626.63mg

  Sodium




• 5g

  Carbs (sugar)




• 20g

  Carbs (total)

All nutrition values are per serve

Notes

Microwave tip: Wash beans and place in a freezer bag. Adjust until the beans are 2-3 deep when the bag is laid flat. Twist the opening to close. Cook on High/800watts/100% for 2 1/2 minutes or until tender crisp.

• Author: Kerrie Mullins


• Publication: Australian Good Taste

Source: taste.com.au