This free recipe uses delicious, low-mercury seafood for a simple but sensational salad! This meal is definitely a quick fix, taking less than 30 minutes to make and serve, start to finish. Perfect for warm weather dining, this salad combines delicately steamed trout with crunchy apple and celery, watercress and creamy dill and horseradish dressing. An easy and delicious choice for quick dinners, picnics, barbeques and lunches on the go. The components of this salad can be made in advance and simply assembled when ready to serve.
Serves 4
+ gluten free
+ egg free
+ nut free
Ingredients
3 x 150g ocean trout fillets, skinless
150g watercress
1 green apple, cored and thinly sliced
3 celery sticks, thinly sliced
Horseradish dressing
1 shallot, peeled
Handful dill
100g sour cream
10g olive oil
1 lemon, juice only
20g Djion mustard
15g prepared horseradish
Salt, to taste
Method
- To make horseradish dressing, place shallot and dill in TM bowl, chop for 5 seconds, speed 5. Scrape down sides.
- Add sour cream, olive oil, lemon juice, mustard, horseradish and salt, mix for 10 seconds speed 4. Refrigerate dressing until ready to serve.
- Fill TM bowl with 500ml water. Place trout in upper Varoma steaming tray, steam for 15 minutes, speed 3, or until cooked through. Allow to cool slightly then flake using a fork, removing any bones.
To serve, toss trout with watercress, apple slices, celery and horseradish dressing.
Variation: For an even faster meal, replace ocean trout with smoked trout or salmon – then there is no need to steam! For more quick dinners, check out my Thermomix cookbook ‘Quick Dinners’.
