Smoked River Trout Salad

 

Ingredients:

  • 250g kipfler potatoes, boiled and peeled
  • 1 bunch of snake bean, blanched and cut 4cm lengths
  • 1 baby cos lettuce, shredded
  • 1 smoked river trout, meat removed from the bone
  • 2 tbsp aioli
  • Juice of half a lemon
  • Extra virgin olive oil
  • Salt and pepper

method:

  1. In a mixing bowl place potatoes, beans, aioli, lemon juice, season with a pinch of salt and pepper. Toss.
  2. Place potato mixture on serving plate, top with shredded lettuce. Add trout meat and drizzle with extra virgin olive oil. Season with salt and pepper.

Enjoy

Recipe thanks to Alex Kearns, Executive Chef, Glebe Point Diner

Ingredients for Smoked River Trout Salad

Chefs Choice - Sauce Aioli Organic (185g)

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Doodles Creek - Mayonnaise - Aioli (285g)

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Huon Ocean Trout - Fillets (min 450g) Skin on, Deboned

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Lemons (each)

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Lemons Imperfect Pick Value Range (Each = min 500g)

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Lemons Organic (500g)

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Lettuce Midi Cos (whole)

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Maille Aioli 200ml

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Potatoes Kipfler (min 1kg)

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