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Ingredients

700g baby potatoes, halved
100g green beans, trimmed, halved
2 teaspoons olive oil
2 rainbow trout fillets
1/4 cup (60g) sour cream
2 teaspoons horseradish cream
2 teaspoons white wine vinegar
2 baby cos, leaves separated
2 celery sticks, thinly sliced
1 Lebanese cucumber, thinly sliced lengthways
4 red radishes, cut into wedges
1/4 cup flat-leaf parsley leaves
Sliced Coles Bakery Rustic Baguette, to serve

Method

Step 1 Place the potato in a medium saucepan. Cover with cold water. Place over medium heat and bring to the boil. Boil for 6 mins or until just tender, adding the green beans for the last 2 mins of cooking time. Rinse under cold water. Drain.
Step 2 Meanwhile, heat the oil in a medium frying pan over medium-high heat. Season the trout. Cook for 2 mins each side or until cooked to your liking. Transfer to a plate and set aside for 2 mins to rest. Use a fork to coarsely flake the fish.
Step 3 Whisk the sour cream, horseradish and vinegar in a bowl. Season. Place half the sour cream mixture in a bowl. Add the potato and beans and toss to combine. Place the lettuce, potato mixture, celery, cucumber, radish and trout on a large serving platter. Drizzle with the remaining sour cream mixture. Sprinkle with parsley and serve with the bread

Trout summer salad

How to make Trout summer salad

Ingredients

Method