Name: Smoked trout, potato and ruby grapefruit salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 375 gram chat potatoes, boiled; 200 gram smoked trout, flaked; 2 ruby grapefruit, peeled and segmented, juice reserved; 50 gram watercress sprigs, trimmed; 1/4 cup dill, snipped; Dressing; 1 teaspoon grain mustard; 1 tablespoon olive oil; 1 tablespoon reserved grapefruit juice

Smoked trout, potato and ruby grapefruit salad

Serves 4

Prep

10M

Cook

10M

Total

20M

Skip to Recipe

Ingredients

375 gram chat potatoes, boiled

200 gram smoked trout, flaked

2 ruby grapefruit, peeled and segmented, juice reserved

50 gram watercress sprigs, trimmed

1/4 cup dill, snipped

Dressing

1 teaspoon grain mustard

1 tablespoon olive oil

1 tablespoon reserved grapefruit juice

Method

1.Cut chat potatoes into quarters. Arrange with remaining ingredients on a serving platter.

2.To make Dressing; whisk together reserved grapefruit juice and mustard. Slowly whisk in olive oil. Season to taste. Drizzle over salad and serve.

Peel and segment grapefruit over a bowl to catch juice. When peeling grapefruit, be sure to remove all white pith.
Note

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Ingredients

Method

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