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Spring onion, potato and trout salad with almond salsa verde
Spring onion, potato and trout salad with almond salsa verde
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Savor a refreshing and decadent salad made with wholesome, sun-kissed ingredients for a leisurely outdoor meal.
Ingredients:
  • 150g Sicillian green olives, flesh sliced away from pit, coarsely chopped
  • 60g natural almonds, coarsely chopped
  • 40.00 ml capers, rinsed, coarsely chopped
  • 187.50 ml coarsely chopped flat-leaf parsley leaves
  • 2 anchovies, finely chopped
  • 1 small clove garlic, finely chopped
  • 125ml olive oil
  • 700g small kipfler potatoes, scrubbed, halved
  • 4 x 180g ocean trout fillets, skinned, pin-boned
  • 1 bunch spring onions
  • Lemon cheeks, to serve
Instructions:
  • Mix olives, almonds, capers, parsley, anchovies, garlic, and 100ml of oil in a bowl. Season with black pepper. Boil potatoes in a saucepan filled with water, covered, over medium heat for about 15 minutes until tender. Drain potatoes.
  • Cut each fish fillet into 3 pieces. Trim the top of the onions (keeping 2 cm intact) and the base, leaving the root end intact. Cut each onion into 3 pieces lengthwise. Lightly brush the fish and onions with the remaining oil.
  • Heat up a char-grill pan over high heat. Grill the onions for 45-60 seconds on each side until they are slightly charred and tender. Remove the onions from the pan. Cook the fish pieces in batches for 30 seconds on each side until they are just cooked. Mix the warm potatoes and onions with the olive mixture gently. Arrange the potatoes and onions mixture along with the torn fish pieces on plates or a platter. Squeeze some lemon juice over the dish and serve.

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