Smoked Trout and White Bean Salad with Lemon
A bright, no-cook Mediterranean lunch where flaky smoked trout meets creamy white beans, crisp red onion, and a lemony olive oil dressing. The smoked trout makes this dish especially rich in vitamin B12.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Servings
- 1
Ingredients
- 85gsmoked trout fillet, flaked
- 150gcanned white beans (cannellini), drained and rinsed
- 0.25mediumred onion, thinly sliced (about 30g)
- 1tbspextra-virgin olive oil (15ml)
- 0.5mediumlemon, juiced (about 1.5 tbsp)
- 1handfulbaby arugula or spinach (20g)
- 1tbspfresh dill or parsley, chopped
- 1pinchblack pepper
- 1pinchflaky salt (optional)
Instructions
- 01
Drain and rinse the white beans well, then tip them into a medium bowl.
- 02
Thinly slice the red onion. If you prefer a milder bite, soak the slices in cold water for 5 minutes, then drain.
- 03
In a small bowl, whisk together the olive oil, lemon juice, a pinch of black pepper, and salt if using.
- 04
Add the red onion, arugula, and most of the dill to the beans. Pour over the dressing and toss gently to coat.
- 05
Flake the smoked trout into large pieces and fold it through the salad, keeping some chunks intact.
- 06
Transfer to a bowl, scatter the remaining dill on top, and serve immediately.
Nutrition (per serving)
- Calories
- 420kcal
- Protein
- 31g
- Carbs
- 28g
- Fat
- 20g
- Fiber
- 9g
- Selenium
- 13mcg
- Zinc
- 2.5mg
- Iron
- 5.8mg
- B12
- 5.1mcg
- Iodine
- 4mcg
- Sodium
- 620mg
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