Runner bean, smoked trout & potato salad

Runner bean, smoked trout & potato salad

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(2 ratings)

Prep: 15 mins Cook: 15 mins

Easy

Serves 4 - 6
Showcase seasonal ingredients in this simple salad of delicate fish, new potatoes and beans in a mustard and horseradish vinaigrette

Nutrition and extra info

  • Healthy

Nutrition: per serving (4)

  • kcal286
  • fat16g
  • saturates3g
  • carbs24g
  • sugars4g
  • fibre5g
  • protein11g
  • salt1.2g
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Ingredients

  • 500g new potato, scrubbed and cut in half
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 300g runner bean, trimmed and sliced
    Runner bean

    Runner bean

    Run-ner beens

    Runner beans have been growing in South America for over 2,000 years, and are a popular garden…

  • 4 spring onion, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • ½ bunch parsley, roughly chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 150g pack smoked trout, flaked
    Trout

    Trout

    trowt

    Freshwater trout: 

    Farmed rainbow trout has pretty, spotty skin…

For the dressing

  • 50ml extra-virgin olive oil
  • juice ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp red wine vinegar
  • 2 tsp wholegrain mustard
  • 1 tbsp horseradish sauce

Method

  1. To make the dressing, mix all the ingredients together in a jar and shake well. Cook the potatoes in boiling salted water for 10 mins until just tender, then drain. Cook the beans in boiling salted water for 10 mins until tender, then plunge into ice water and drain.

  2. Toss the warm potatoes and beans together with half the spring onions and parsley, and half the dressing. Spread over a platter, then scatter over the smoked trout. Scatter over the rest of the spring onions, drizzle with the remaining dressing and serve, or leave everyone to help themselves.

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Comments (4)

stingray11's picture
5

Very nice and tasty salad. I made this for dinner and used 400g potatoes and a bit less fish as well. More than enough for 2 people with leftovers too. I substituted for smoked salmon instead as I couldn't get trout. I liked the crunch of the runner beans with it.

foodie64mum's picture
5

I served this as a main course salad and found that this quantity served two. It is delicious: fresh and summery with a lovely tasty dressing. I'll definitely be making it again.

cjsansom's picture

Quick, easy and delicious. Only gave it 4 stars as my husband found the dressing too sharp. We are doing the 5/2 fasting diet and a serving of this at under 300 calories was perfect for an evening meal.

sarahc1988's picture

I have just ,are this for tea tonight, and I was highly surprised I really enjoyed it. I have never had trout before, but found it full of flavour and worked really well with the dressing. I was not keen on the idea of adding horseradish. I really do not like it, however I added it any way as stated and it was lovely. The potato made it filling enough, and it was really easy to make. Next time I might not add the potatoes and make it as a extra light lunch. 10/10

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