zoom Edamame, new potato & trout salad with dill dressing

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    Edamame, new potato & trout salad with dill dressing

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    Edamame, new potato & trout salad with dill dressing

    • Low Fat
    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    ½ small red onion, very thinly sliced
    75ml white wine vinegar
    1 tbsp caster sugar
    ¼ tsp salt
    500g bag miniature potatoes
    ½ x 480g pack Birds Eye Edamame Beans
    100g essential Waitrose Frozen Petits Pois
    284ml carton buttermilk
    20g pack fresh dill
    100g pack mild smoked trout, shredded


    1. Place the onion slices in a small, heatproof bowl. In a small pan, bring the vinegar, sugar and salt to a simmer, then pour over the onion. Leave to cool, stirring occasionally.

    2. Cook the potatoes in a pan of boiling water for 12 minutes until nearly tender. Add the edamame beans and peas to the pan and simmer for a further 2-3 minutes until tender. Drain and cool.

    3. Tip the vegetables into a large mixing bowl and add the buttermilk. Discard the dill stalks, chop the fronds and add to the bowl, gently mix and season to taste.

    4. Spoon the salad onto a serving platter and scatter with the smoked trout. Drain the onions (discard the liquid) and scatter on top.

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