Hot-Smoked Trout Salad with Forking Mint Dressing (GF)
Serves 4
Ingredients
- 300 g gluten-free hot-smoked trout, flaked
- 150 g salad leaves
- 250 g baby potatoes, boiled and halved
- 2 boiled eggs, quartered
- 1 cucumber, sliced
- ¼ cup (60 ml) Forking Mint Sauce, shaken well, plus 1 tbsp lemon juice
Method
Arrange the leaves, potatoes, cucumber and eggs on a platter.
Top with the trout.
Whisk the Forking Mint with the lemon juice and drizzle over.
Gluten-free preparation
Use products labelled gluten free and prevent cross-contact during preparation and cooking.
Sauces in this recipe
Get the good stuff for your next cook-up.
Forking Mint Sauce
$15.95 NZD
Post Comment