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A refreshing and simple fish salad
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Savor the flavors of the harvest with this vibrant ocean trout salad.
Ingredients:
  • 400g kipfler potatoes, scrubbed
  • 2 (x 150g pieces) skinless ocean trout fillets, deboned
  • 2 limes, juiced
  • 1 radicchio, trimmed, outer leaves discarded, cut widthwise into 2cm-wide strips
  • 2 Lebanese cucumbers, seeded, finely chopped
  • 1 bunch radishes, trimmed, each cut into wedges
  • 1/2 bunch coriander, leaves picked, roughly chopped
  • 1/2 bunch mint, leaves picked, roughly chopped
  • 1 long green chilli, seeded, finely chopped
  • 1 eschalot, finely chopped
  • 60ml (1/4 cup) olive oil
Instructions:
  • Add the potatoes to a saucepan filled with cold water, then bring it to a boil and cook for 20 minutes or until the potatoes are tender. Drain and allow them to cool.
  • Slice the fish thinly into 2mm-thick slices. Coat the fish with half of the lime juice in a glass or ceramic bowl, then chill in the fridge for 20 minutes until the fish turns opaque from the lime marinade.
  • Separate fish from marinade and dispose of the marinade. Transfer fish to a large bowl. Slice potatoes thinly and add to the bowl with radicchio, cucumbers, radishes, and herbs. Mix everything together gently.
  • In a bowl, combine the remaining lime juice with the chili, eschalot, and oil. Season with salt and pepper to taste.
  • Pour dressing over salad and toss delicately until evenly mixed.

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