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Edamame, new potato & trout salad with dill dressing
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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.
Typical values per serving:
1 of your 5 a day
This recipe was first published in July 2018.
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