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Ocean trout and potato salad with herb cream
Ocean trout and potato salad with herb cream
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Elevate your fish and potato salad with a creamy herb dressing.
Ingredients:
  • 12 evenly sized chat (small coliban) potatoes, unpeeled
  • 300g flat green beans, topped, cut in half diagonally
  • 200g (3/4 cup) light sour cream
  • 40.00 ml chopped fresh continental parsley
  • 40.00 ml chopped fresh mint leaves
  • 20.00 ml chopped fresh dill
  • 2 green shallots, trimmed, finely chopped
  • 1 garlic clove, crushed
  • Salt & freshly ground black pepper
  • 1 x 100g pkt snow pea sprouts, cut in half crossways
  • 4 x 150g pkts ocean trout portions (Springs brand), flaked
Instructions:
  • In a saucepan, cover the potatoes with cold water and bring to a boil over high heat. Boil uncovered for 10 minutes, then add beans and cook for another 3-4 minutes until potatoes are tender and beans are bright green and tender-crisp. Drain the vegetables, refresh beans under cold running water, and transfer to a serving bowl. Let the potatoes cool slightly for 10 minutes before serving.
  • In a small bowl, mix together sour cream, parsley, mint, dill, green shallots, and garlic. Season with salt and pepper to taste.
  • Slice the potatoes thickly and combine them with the beans in a bowl. Add snow pea sprouts and flaked ocean trout, then toss everything together. Divide the mixture among serving plates and drizzle with the herb cream.
  • Enjoy while hot and fresh.

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