Smoked trout, lemon and white bean salad
4
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
For a no fuss weeknight meal using only a handful of kitchen basics.
Ingredients
Lemon(s)
1 medium
Smoked fish
370 g, (2x 220g packets)
Canned cannellini beans, rinsed, drained
2 400g can, (400g each)
Cos lettuce
160 g, (mixed leaves)
Watercress
80 g, cut into bite size pieces (1/2 bunch)
Green capsicum
1 medium, sliced
Olive oil
1 tbs
Lemon juice
¼ cup(s)
Dijon mustard
2 tsp
Instructions
1
Using a sharp knife, remove the peel and pith from the lemon. Cut lemon into segments and set aside.
2
Remove the skin and bones from trout. In a medium bowl, flake flesh into bite size pieces. Add the cannellini beans and toss together well.
3
In a medium bowl, combine lettuce, watercress and capsicum. Divide among bowls, then top with trout and beans. Arrange the lemon segments evenly on top.
4
Whisk together the oil, lemon juice and mustard together. Drizzle dressing over salad and serve immediately.
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