SMOKED TROUT AND POTATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Soak the onion slices in a bowl of ice water. Cover the potatoes with water in a pot; add a pinch of salt, cover and bring to a boil. Reduce to a simmer and cook, uncovered, until tender, 8 to 10 minutes. Drain and let cool slightly; pat dry.
- Meanwhile, whisk the creme fraeche, vinegar, olive oil and mustard in a large bowl to make a smooth dressing. Stir in the dill. Drain the onion, pat dry and add to the dressing. Add the potatoes and cucumber, season with salt and pepper and toss to coat.
- Divide the watercress among 4 plates and add some potato salad to each. Flake the trout with your fingers and scatter on top. Serve with pumpernickel bread and/or pickled beets, if desired.
Nutrition Facts : Calories 344, Fat 15 grams, SaturatedFat 6 grams, Cholesterol 67 milligrams, Sodium 296 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 27 grams
RUNNER BEAN, SMOKED TROUT & POTATO SALAD
Showcase seasonal ingredients in this simple salad of delicate fish, new potatoes and beans in a mustard and horseradish vinaigrette
Provided by Barney Desmazery
Categories Main course, Starter
Time 30m
Number Of Ingredients 10
Steps:
- 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.
- 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.
Nutrition Facts : Calories 286 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.2 milligram of sodium
RUNNER BEAN TORTILLA WITH TOMATO SALAD
Swap potatoes for runner beans to make a fresh-tasting, healthy tortilla and serve with a tomato, red onion and basil salad to get three of your five-a-day
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 25m
Number Of Ingredients 11
Steps:
- Bring a pan of water to the boil, add the beans and cook for 5 mins or until just tender, then drain.
- Beat the eggs in a bowl with the lemon zest, garlic, olives and some pepper, then stir in the beans. Heat the oil in a 23cm non-stick frying pan. Pour in the egg mixture and gently stir for the first couple of mins so that you see the egg cooking and the raw egg flowing into the base of the pan as you move it. Leave to firm up for a few mins, then turn off the heat, cover and leave for 5 mins so that any raw egg on top cooks through.
- Put the lemon juice in a bowl and add the onion. Toss well, then add the tomatoes, basil and rocket (if using). Serve with wedges of tortilla, dusted with some parmesan if you like.
Nutrition Facts : Calories 214 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 0.7 milligram of sodium
WARM RUNNER BEAN SALAD
Thinly sliced, tender green beans make a perfect side dish to a Sunday roast
Provided by Matt Tebbutt
Categories Dinner, Side dish
Time 20m
Number Of Ingredients 6
Steps:
- Cook the beans in boiling salted water for 2-3 mins until tender, drain and set aside. Heat the oil in a small pan, fry the garlic until pale golden, then add the beans and season. Add the shallots and stir to combine, then remove from the heat. Serve warm or at room temperature drizzled with Sherry vinegar and sprinkled with chives.
Nutrition Facts : Calories 54 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein
HOT TEA-SMOKED TROUT WITH NEW POTATO & ROCKET SALAD
Impress everyone with James Martin's home-smoked barbecue recipe
Provided by James Martin
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Boil the potatoes in a large pan of salted water for about 15 mins. Drain well in a colander and allow them to steam dry for 5 mins.
- To make the dressing: mix the mustard, olive oil and vinegar with some seasoning. Stir in the spring onions, then pour the mixture over the warm potatoes and allow to cool.
- To make the smoking mixture, split the tea bags and empty the leaves into a bowl with the sugar and rice. Line a deep roasting tin with foil, tip the smoking mix on top and cover with another piece of foil. Place the tin onto the hob over a medium heat until it starts to smoke a little.
- Once you see smoke escaping, put the trout on top with a little bit of seasoning and cover with more foil, trapping the smoke inside. Lower the heat and leave to smoke for 20-22 mins until the trout is cooked - it should flake away from the bone when it is done.
- Add the rocket to the potato salad and gently stir to coat in the dressing. Divide between 4 plates and serve with the trout.
Nutrition Facts : Calories 393 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Protein 46 grams protein
RUNNER BEANS WITH ROCKET & PARMESAN
This light green salad with walnuts and Italian cheese makes a versatile side dish or starter. Add prosciutto for extra wow factor.
Provided by Barney Desmazery
Categories Side dish, Starter
Time 15m
Number Of Ingredients 6
Steps:
- Mix the olive oil with the lemon juice, season and set aside. Boil a large pan of salted water, then cook the beans for about 8 mins until tender. Drain well and leave to cool a little.
- Toss the beans with half the dressing, the walnuts and rocket. Place in a serving dish and scatter with the Parmesan, then drizzle over the remaining dressing.
Nutrition Facts : Calories 242 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
SMOKED-TROUT AND WHITE BEAN SALAD
Categories Salad Bean Fish Quick & Easy Low/No Sugar Lunch Trout Spring Healthy Watercress Lettuce Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 main-course servings
Number Of Ingredients 10
Steps:
- Bring oil, shallot, zest, juice, salt, and pepper to a simmer in a 2-quart heavy saucepan and stir in beans. Remove from heat and let stand, uncovered, 10 minutes for beans to absorb flavor.
- Toss together trout, watercress, lettuce, and bean mixture in a serving bowl.
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