Smoked River Trout Salad



  • 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


  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.


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

Ingredients for Smoked River Trout Salad

Chefs Choice - Sauce Aioli Organic (185g)

$4.49 ea

Doodles Creek - Mayonnaise - Aioli (285g)

$11.69 ea

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

$25.65 ea

Lemons (each)

$1.04 ea

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

$2.00 ea

Lemons Organic (500g)

$6.69 ea

Lettuce Midi Cos (whole)

$3.99 ea

Maille - Aioli Sauce (200mL)

$4.49 ea

Potatoes Kipfler (min 500g Tray)

$5.65 ea

Rosto - Extra Oomph Olive Oil (750mL)

$15.99 ea

Salmon - Gravlax Cured (100g) Pialligo

$10.49 ea

Salmon - Smoked (100g) Pialligo

$10.49 ea

Salted Baccala (min 500g)

$12.99 ea

Trout - Smoked Fillet (110-160g) Snowy River

$8.48 ea