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.
2 cups rocket
½ cup fresh mint, roughly chopped
½ cup curly parsley, roughly chopped
1 400g can lima beans, drained
½ red onion finely chopped
2 kaffir lime leaves finely sliced
180 grams smoked trout
50 ml olive oil
1 lime zest and juice
½ tsp horseradish cream
1 large clove garlic, peeled and bruised
black pepper to season
Copyright John Paul Urizar
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.
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
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