Smoked trout and winter veg salad
Serves 2 for dinner
what you need:
- 1 large fillet (approx 250 g (8.5 oz)) of hot smoked trout
- Couple of bunches of baby beetroot, I used baby golden and red (or substitute with 2-3 larger beetroot), trimmed of root and stalk
- 1/2 bunch of kaledsfsfsdf
- 4 or 5 chat potatoes
- 1 1/2 tbsp baby capers
- 3 tbsp dill leaves
- 2 tbsp seed mix (pepitas, pine, sunflower)
- 4 tbsp greek or natural yoghurt
- 4 tbsp buttermilk
- 1 garlic clove minced
- extra virgin olive oil
- juice of 1/2 lemon
what to do:
Pre-heat oven to 200C/400F. Wrap the beetroot in foil. If they are large, wrap them individually but if they are small then you can put them together. Roast for about 45 mins to 1 hour depending on size. A knife should slide in relatively easy if they are cooked. When cool enough to touch, peel the skin from the beetroot and cut into bite sized wedges.
Remove the central stem from the kale and cut or tear into bite sized pieces. Place in bowl and drizzle with about 1 tbsp olive oil and juice from 1/2 lemon, season with salt. Leaving the kale to sit in a dressing while you prepare the rest of the ingredients. The dressing will soften the leaves making it more pleasurable to eat.
Boil the potatoes and when cooked, drain and halve or quarter depending on size. I leave the skin on but feel free to peel it off before boiling if you like.
Make the dressing by mixing the yoghurt, buttermilk, garlic together. Drizzle some olive oil in (approx 1 tbsp) and mix until combined. If the dressing seems too thick to drizzle over salad, then thin it with a bit of water.
In your serving platter/bowl. Arrange the potato, beetroot, kale and smoked trout. Sprinkle with the capers, seeds, and dill and when you’re ready to serve, drizzle with the dressing. Don’t put too much as you want to see the gorgeous colours of the salad come through. You can serve extra dressing at the table if people want to put more on.