Warm Potato and Green Bean Salad with Hot-Smoked Trout
Warm potatoes and green beans tossed in a lemon-mustard dressing, with big flakes of hot-smoked trout folded through. A salad with actual dinner credentials.
- Hot-smoked trout is a rich everyday source of omega-3 fats.
- Potatoes and green beans are boiled soft, then dressed while warm.
- Dressed with olive oil, lemon and a spoon of Dijon — no cream, no mayo.
- Dill is the only herb; there is no raw onion in the bowl.
Estimated nutrition per serving
355kcal
24 gprotein
48 gcarbs
8 gfat
9 gfiber
Estimated — computed from this recipe's ingredient list with standard reference values, not lab-tested. How we calculate.
Ingredients
- 1 lb / 450 g baby potatoes, halved
- 7 oz / 200 g green beans, trimmed
- 6 oz / 170 g hot-smoked trout, flaked
- 3 tbsp olive oil
- 1 tbsp lemon juice, plus wedges to serve
- 1 tsp Dijon mustard
- big bunch fresh dill, chopped
- salt and black pepper
Method
- Boil the potatoes in well-salted water, 12–14 minutes until tender.
- Add the green beans to the same pot for the last 4 minutes. Drain everything well.
- Whisk the oil, lemon, mustard, salt and pepper in the bottom of a big bowl.
- Add the hot vegetables and toss — warm potatoes drink dressing better than cold ones ever will.
- Fold in the trout and dill gently, so the fish stays in flakes.
Worth knowing. Good warm or at room temperature; if making ahead, add the trout just before serving.
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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.