Ingredients
-
8
mini
potatoes
-
1/4 cup
sour cream
-
3 tbsp
lemon juice
-
2 tbsp
mayonnaise
-
1 1/2 tbsp
prepared
horseradish
-
1 tsp
poppy seeds
, (optional)
-
1/2 tsp
salt
-
1/4 tsp
pepper
-
6 cups
spicy baby greens
arugula
, or watercress
-
1/2
fennel bulb
, thinly sliced, about 3 cups
-
1/4 cup
parsley leaves
-
1/4 cup
dill fronds
-
1/4 cup
chopped
chives
, cut into 1-in. pieces
-
300 g
hot
smoked trout
-
3
radishes
, thinly sliced (1/2 cup)
-
1/2 cup
quick pickled
red onions
, (recipe link below)
Instructions
- PLACE potatoes in a small pot of cold salted water. Bring to a boil and cook until just tender, 8 to 10 min. Drain and let stand until cool enough to handle. Cut in half.
- WHISK sour cream, lemon juice, mayo, horseradish, poppy seeds, salt and pepper in a small bowl.
- PLACE greens, fennel, herbs and potatoes in a large bowl. Drizzle with half of dressing, tossing well to coat. Arrange salad mixture on a large platter. Top with large flakes of trout, radishes and pickled onions. Drizzle with remaining dressing.
Nutrition (per serving)
- Calories
- 198,
- Protein
- 15 g,
- Carbohydrates
- 12 g,
- Fat
- 10 g,
- Fibre
- 3 g,
- Sodium
- 801 mg.
- Excellent source of
- Vitamin C
Kitchen Tip: Leave herbs in larger pieces for fresh bursts of flavour.
Recipe: Make our quick-pickled red onions for this recipe.