Smoked trout salad with cranberries
9
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 2 • Difficulty: Easy
Dried cranberries add a deliciously tart taste to a quick salad topped with creamy cottage cheese and smoked trout.
Ingredients
Dried cranberries
40 g, (2 tbs)
Hot smoked trout
200 g
Mixed salad leaves
4 cup(s), (120g)
Snow peas
80 g, (trimmed, shredded)
Lebanese cucumber
½ medium, halved, thinly sliced
Green capsicum
½ small, thinly sliced
97% fat-free cottage cheese
80 g, (1/3 cup)
Olive oil
2 tsp
Vinegar
2 tbs, white wine
Instructions
1
Place the cranberries in a small bowl and pour over ⅓ cup (80ml) boiling water. Soak for 5 minutes. Drain.
2
Meanwhile, remove and discard the skin and bones from the trout. Flake the flesh into chunks.
3
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.
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