Rainbow trout and white bean salad
Canned cannellini beans, rinsed, drained
440 g, (2 x 400g cans)
2 individual, thinly sliced
1 medium, halved lengthways, deseeded, sliced
160 g, (rainbow trout), flesh removed, flaked
Soy and linseed bread
- Place beans, shallots, cucumber, capsicum and trout in a medium bowl. Toss to combine. Place lettuce on serving platter and top with trout mixture.
- Whisk mint, oil and juice in a small bowl. Spoon dressing over salad and serve with bread.