Smoked trout salad
A healthy and super quick smart supper
Difficulty and servings
Serves 2
Preparation and cooking times
Cook 15 - 20 mins
Low-fat
- Pile the salad leaves on 2 plates and divide the potatoes, radishes and beetroot between them. Flake over the smoked trout.
- Mix the horseradish and crème fraîche with enough milk to make a runny dressing. Season and drizzle over the salad.
Give it a twist
Use smoked mackerel instead of trout. Cut out the cooking time by substituting a 250g tub potato salad (preferably with an olive oil dressing) for the boiled potatoes.
Per serving
254 kcalories, protein 19g, carbohydrate 31g, fat 6 g, saturated fat 2g, fibre 4g, salt 1.76 g
Recipe from Good Food magazine, July 2004.
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http://www.bbcgoodfood.com/recipes/2226/
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Ingredients
- 120g bag salad leaves (rocket, spinach and watercress is a good mix)
- 250g small new potatoes , boiled and halved
- 8-10 radishes , trimmed and quartered
- 175g cooked beetroot , drained and cut into wedges
- 2 smoked trout fillets (125g pack)
- 1 tsp hot horseradish sauce
- 2 tbsp half-fat crème fraîche
- splash of milk
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Difficulty and servings
Serves 2
Preparation and cooking times
Cook 15 - 20 mins
Low-fat
Ingredients
- 120g bag salad leaves (rocket, spinach and watercress is a good mix)
- 250g small new potatoes , boiled and halved
- 8-10 radishes , trimmed and quartered
- 175g cooked beetroot , drained and cut into wedges
- 2 smoked trout fillets (125g pack)
- 1 tsp hot horseradish sauce
- 2 tbsp half-fat crème fraîche
- splash of milk
Per serving
254 kcalories, protein 19g, carbohydrate 31g, fat 6 g, saturated fat 2g, fibre 4g, salt 1.76 g
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Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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11 August 2009
margaret commented on this recipe
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02 December 2009
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02 December 2009
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