simple way to prepare any night of the week Trout summer salad

[Hey] good to see you!, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Trout summer salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Trout summer salad is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Trout summer salad is something that I’ve loved my entire life.

Table of Contents


  • 700g baby potatoes, halved
  • 100g green beans, trimmed, halved
  • 2 teaspoons olive oil
  • 2 rainbow trout fillets
  • 1/4 cup (60g) sour cream
  • 2 teaspoons horseradish cream
  • 2 teaspoons white wine vinegar
  • 2 baby cos, leaves separated
  • 2 celery sticks, thinly sliced
  • 1 Lebanese cucumber, thinly sliced lengthways
  • 4 red radishes, cut into wedges
  • 1/4 cup flat-leaf parsley leaves
  • Sliced Coles Bakery Rustic Baguette, to serve


  • Step 1
    Place the potato in a medium saucepan. Cover with cold water. Place over medium heat and bring to the boil. Boil for 6 mins or until just tender, adding the green beans for the last 2 mins of cooking time. Rinse under cold water. Drain.
  • Step 2
    Meanwhile, heat the oil in a medium frying pan over medium-high heat. Season the trout. Cook for 2 mins each side or until cooked to your liking. Transfer to a plate and set aside for 2 mins to rest. Use a fork to coarsely flake the fish.
  • Step 3
    Whisk the sour cream, horseradish and vinegar in a bowl. Season. Place half the sour cream mixture in a bowl. Add the potato and beans and toss to combine. Place the lettuce, potato mixture, celery, cucumber, radish and trout on a large serving platter. Drizzle with the remaining sour cream mixture. Sprinkle with parsley and serve with the bread

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