Name: Smoked trout salad with salsa verde dressing
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 500 gram (1 pound) kipfler (fingerling) potatoes; 125 gram (4 ounces) green beans; 3 cup (350g) firmly packed trimmed watercress; 1 green oak leaf lettuce, leaves separated; 300 gram (9½ ounces) hot-smoked trout, skinned, flaked; 1 slice (50g) white bread, torn coarsely; 1 1/2 tablespoon red wine vinegar; 1/4 cup each loosely packed fresh basil leaves, flat-leaf parsley leaves and mint leaves; 2 drained anchovy fillets, chopped coarsely; 1 clove garlic, chopped coarsely; 2 teaspoon rinsed, drained capers; 2 tablespoon olive oil

Smoked trout salad with salsa verde dressing

Salsa verde compliments meat or fish beautifully, and gives a really punchy flavour to this salad. Smoked trout is a delicious and convenient ingredient and is widely available. Make sure you remove any bones during preparation.

Serves 6

Cook

45M

Ingredients

500 gram (1 pound) kipfler (fingerling) potatoes

125 gram (4 ounces) green beans

3 cup (350g) firmly packed trimmed watercress

1 green oak leaf lettuce, leaves separated

300 gram (9½ ounces) hot-smoked trout, skinned, flaked

1 slice (50g) white bread, torn coarsely

1 1/2 tablespoon red wine vinegar

1/4 cup each loosely packed fresh basil leaves, flat-leaf parsley leaves and mint leaves

2 drained anchovy fillets, chopped coarsely

1 clove garlic, chopped coarsely

2 teaspoon rinsed, drained capers

2 tablespoon olive oil

Method

1.Boil, steam or microwave potatoes and beans, separately, until tender; drain. Rinse under cold water; drain. Halve potatoes lengthways.

2.Meanwhile, for make salsa verde, combine bread and vinegar in small bowl; stand about 5 minutes or until vinegar is almost absorbed. Blend or process herbs, anchovy, garlic, capers and bread mixture to a coarse paste. Stir in oil. Season to taste.

3.Combine potatoes, beans and two-thirds of the dressing in large bowl. Place watercress and lettuce on serving platter. Top with potato mixture and trout; drizzle with remaining dressing.

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