Ocean trout and asparagus salad with creamy horseradish dressing

ocean trout and asparagus salad with creamy horseradish dressing
4
50M

Ingredients

Method

1.Boil, steam or microwave potatoes until tender, drain. When cool enough to handle, slice thickly.
2.Meanwhile, remove any bones from fish. Place fish in large frying pan, cover with milk and the water. Weigh fish down with heavy plate or lid to keep submerged, bring to a boil. Reduce heat, simmer, about 5 minutes or until fish is cooked as desired. Discard cooking liquid, when fish is cool enough to handle, remove skin, cut each fillet in half lengthways.
3.Make creamy horseradish dressing. Blend or process egg, horseradish and honey until combined. With motor operating, add oil in a thin, steady stream until dressing thickens slightly.
4.Boil, steam or microwave asparagus until tender, drain.
5.Rinse under cold water, drain. Divide asparagus, watercress, onion, potato and fish among serving plates; drizzle with dressing.