Copyright John Paul Urizar
This delicious salad can be whipped up in minutes and makes a very economical meal. Smoked trout is readily available from fish shops and usually comes whole and vaccum packed. It's a rich strong tasting fish and a little goes a long way, so while it is high in salt from the smoking process you don't need to eat much, nor do you need to add any additional sea salt to season.
Wash and prepare the salad and herbs and set aside in a bowl.
Remove the head and skin from the trout and break the flesh into pieces carefully removing any bones.
Combine the beans, onion, kaffir lime leaf, lime zest and smoked trout. Mix the oil, lime juice, horseradish, garlic clove and black pepper in a small jar. Use Ĺ the dressing to toss through the green leaves before arranging on individual plates. Spoon the bean and trout mixture over the greens and add some more dressing over the bean mix.
Note: Lima beans are otherwise known and butter beans. They are recognizable by their large white kidney shape and have a creamy buttery texture - without the fat of butter. Like other legumes, the soluble fibre in lima beans is believed to help reduce high levels of LDL cholesterol in the blood.
Makes 4 servings
|Prep Time:||15 mins|
|Ready in:||20 mins|
|Dinner, Lunch, Salad|
|Nutritional Information - Per Serve|
|Saturated Fat||0.7 g|
|Total Carbohydrate||0.4 g|
|Total Protein||3.1 g|
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