Smoked Trout and Potato Salad Plate
A warm plate of flaky smoked trout over tender baby potatoes and crisp green beans, brightened with fresh dill and lemon. The trout makes it especially rich in vitamin B12, which supports healthy energy and red blood cells.
- Prep
- 10 min
- Cook
- 18 min
- Total
- 28 min
- Servings
- 1
Ingredients
- 200gbaby potatoes, halved
- 100ggreen beans, trimmed
- 100gsmoked trout fillet, flaked
- 1tbspextra-virgin olive oil
- 2tspfresh lemon juice
- 1tspDijon mustard (gluten-free)
- 1tbspfresh dill, chopped
- 1pinchblack pepper
- 1pinchsalt
Instructions
- 01
Add the halved baby potatoes to a pot of water, bring to a boil, and simmer for about 12 minutes until just tender when pierced with a fork.
- 02
Add the trimmed green beans to the same pot for the final 4 minutes, then drain everything well.
- 03
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, a pinch of salt, and black pepper to make a quick dressing.
- 04
Tip the warm potatoes and green beans into a bowl and toss gently with about two-thirds of the dressing so they soak up the flavor.
- 05
Arrange the dressed potatoes and beans on a plate, scatter the flaked smoked trout over the top, and drizzle with the remaining dressing.
- 06
Finish with the chopped fresh dill and an extra grind of black pepper. Serve warm.
Nutrition (per serving)
- Calories
- 440kcal
- Protein
- 26g
- Carbs
- 40g
- Fat
- 18g
- Fiber
- 6g
- Selenium
- 13mcg
- Zinc
- 1.3mg
- Iron
- 2.3mg
- B12
- 5mcg
- Iodine
- 13mcg
- Sodium
- 680mg
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