Smoked trout, lemon and white bean salad
370 g, (2x 220g packets)
Canned cannellini beans, rinsed, drained
2 can(s), (400g each)
160 g, (mixed leaves)
80 g, cut into bite size pieces (1/2 bunch)
1 medium, sliced
- Using a sharp knife, remove the peel and pith from the lemon. Cut lemon into segments and set aside.
- 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.
- 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.
- Whisk together the oil, lemon juice and mustard together. Drizzle dressing over salad and serve immediately.