adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mixed potato salad with smoked trout and coriander dressing
0 Likes
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Indulge in a luxurious pairing of smoked trout and fresh blackberries for a delectable dining experience.
Ingredients:
  • 200g Puy-style lentils (see notes) or small brown lentils
  • 1 large pita bread
  • 100ml olive oil, plus extra to brush
  • 20.00 ml sumac
  • 300g blackberries (fresh or frozen, thawed)
  • Juice of 1 lemon
  • 14.40 gm honey
  • 300g whole smoked rainbow trout, skin and bones removed, flaked
  • 1 telegraph cucumber, sliced
  • 1 red endive, leaves torn
  • 125.00 ml chopped mint leaves
  • 500.00 ml picked watercress leaves
  • 150g soft goat's cheese, crumbled
  • Micro cress (optional – see notes), to serve
Instructions:
  • Preheat the oven to 170°C to create the perfect cooking environment.
  • In a saucepan, simmer lentils with 3 cups (750ml) of water on medium heat. Cook until tender on medium-low for 20-25 minutes. Drain and allow to cool.
  • Brush the pita with a touch of olive oil and sprinkle with half of the sumac.
  • Cut the pita into triangles, place on a baking tray, and bake for 5-6 minutes until golden and crisp. Remove from the oven, transfer to a wire rack, and let cool completely.
  • Mash half of the blackberries with zesty lemon juice and sweet honey. Season to taste, then drizzle in fragrant olive oil and whisk until blended. Let the flavorful dressing sit aside.
  • In a bowl, mix together lentils, pita chips, trout, cucumber, endive, onion, mint, watercress sprigs, and the rest of the blackberries. Drizzle with dressing, sprinkle with goat’s cheese, micro cress (if desired), and the remaining 2 tsp sumac. Serve and enjoy!

Similar Recipes