Smoked trout salad with cranberries
40 g, (2 tbs)
Hot smoked trout
Mixed salad leaves
4 cup(s), (120g)
80 g, (trimmed, shredded)
½ medium, halved, thinly sliced
½ small, thinly sliced
97% fat-free cottage cheese
80 g, (1/3 cup)
2 tbs, white wine
- Place the cranberries in a small bowl and pour over ⅓ cup (80ml) boiling water. Soak for 5 minutes. Drain.
- Meanwhile, remove and discard the skin and bones from the trout. Flake the flesh into chunks.
- Combine the lettuce, snow peas, cucumber and capsicum in a medium bowl. Place the salad on serving plates and top with the trout and cottage cheese. Whisk the oil and vinegar in a small bowl. Serve salad sprinkled with drained cranberries and drizzled with dressing.