Save to your scrapbook
Runner bean, samphire and trout salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 4 as a starter
600g runner beans
90g samphire
2 boneless Scottish loch trout fillets (about 280g)
½ lemon, zest and 1 tbsp juice
100ml crème fraîche
½ tsp sea salt
½ x 25g pack chives, chopped
2 little gem lettuces, separated into leaves
1 salad onion, finely sliced
12 mint leaves, finely shredded
1. Using a vegetable peeler, peel off any strings from the sides of the runner beans. Cut on a slight diagonal into 4cm lengths. Simmer in a pan of boiling water for 3 minutes, then add the samphire and cook for another 2 minutes. Using a slotted spoon, scoop the vegetables into a sieve and cool under cold running water, then drain. Put the trout fillets in the pan of water and simmer for 1 minute. Turn off the heat and leave in the water for 5-8 minutes more, until just cooked through. Remove and discard the skin, then set aside.
2. Meanwhile, whisk together the lemon zest and juice, crème fraîche, salt and chives to make a thick dressing; season with black pepper. Toss the beans, samphire, lettuce and ¾ of the dressing in a mixing bowl. Flake the fish into large chunks and gently fold through the salad with the salad onion and mint leaves. Divide between plates, adding a little extra dressing and a grind of black pepper before serving. LH
This recipe first appeared in the Harvest section of Waitrose Food, July 2016 issue. Download the Waitose Food app for the full issue
Typical values per serving:
Energy |
1,118kJ 268kcals |
---|---|
Fat | 18.4g |
Saturated Fat | 8.5g |
Carbohydrate | 7.5g |
Sugars | 5.9g |
Protein | 18.2g |
Salt | 1.3g |
Fibre | 5.1g |
This recipe was first published in Fri Jul 01 16:11:27 BST 2016.
Average user rating