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Runner bean, smoked trout & potato salad

Runner bean, smoked trout & potato salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 6

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

  • Healthy
Nutrition: per serving (4)
HighlightNutrientUnit
low inkcal286
fat16g
saturates3g
carbs24g
sugars4g
fibre5g
protein11g
salt1.2g
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Ingredients

  • 500g new potato , scrubbed and cut in half
  • 300g runner bean , trimmed and sliced
  • 4 spring onions , sliced
  • ½ bunch parsley , roughly chopped
  • 150g pack smoked trout , flaked

For the dressing

  • 50ml extra-virgin olive oil
  • juice ½ lemon
  • 2 tbsp red wine vinegar
  • 2 tsp wholegrain mustard
  • 1 tbsp horseradish sauce

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2013

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A star rating of 5 out of 5.4 ratings
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