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Poached ocean trout and snow pea salad
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Crispy snow peas complement juicy ocean trout fillet perfectly.
Ingredients:
  • 500g chat potatoes
  • 150g snow peas, trimmed
  • 400g ocean trout fillet, skin removed
  • 56.88 gm olive oil
  • 11.80 gm wholegrain mustard
  • 2 tsp drained capers
  • 40.00 ml fresh dill sprigs
Instructions:
  • Place potatoes in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce to medium and simmer for 10 to 12 minutes until tender. Add snow peas for the final 1 to 2 minutes of cooking. Drain the vegetables. Refresh snow peas in chilled water, then pat dry with paper towels. Thickly slice the potatoes.
  • Place the trout in a saucepan, cover with cold water, and bring to a boil over medium heat. Reduce the heat to low, cover, and simmer for 5 to 7 minutes until the trout is fully cooked.
  • Plate the trout and allow it to cool for 5 minutes. Then, use a fork to flake the trout.
  • In a screw-top jar, mix together oil, mustard, and lemon juice. Season with salt and pepper. Close the lid tightly and shake vigorously to blend everything together.
  • Plate the potatoes and snow peas together, then add the trout, capers, and dill on top. Finish by drizzling the dressing over the salad and serve.

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