Week 3 : Day 2

Smoked Trout Salad
4 servings : Very easy : Very quick
Ingredients
± 350gm smoked trout fillets
1 small yellow sweet pepper
2 medium zucchini
½ small cucumber
6 – 8 radishes
8 asparagus spears
2 spring onions
1 firm, ripe avocado
12 cocktail / cherry tomatoes
1 pillow pack baby leaf salad
Dressing
3 Tblsp fat free natural yoghurt
1 – 2 Tblsp horseradish sauce
2 Tblsp Lemon juice
Snipped chives
To Serve
500gm new potatoes, scrubbed and halved
Method
Start the new potatoes in lightly salted boiling water.
They will take 20 – 25 mins to cook.
Drain and keep warm.
Meanwhile, deseed and slice the pepper into thin strips.
Cut each zucchini into 1/8ths, lengthways.
Slice cucumber into rounds – at least 16 slices.
Scrub and top and tail the radishes, and slice into discs.
Microwave the asparagus, in a little water, on high for 2 mins.
Cover with cold water and allow to cool.
When cool, slice each into four lengthways.
Slice the spring onions on the diagonal – green part, too.
Peel and cut the avocado into 1/8ths.
To make the dressing, place all the ingredients in a small bowl or jug,
and whisk to combine.
Now spread the baby leaf salad on a large serving dish.
Top with all the prepared vegetables, except the cucumber.
Gently break up the trout fillets, and spread across the serving dish.
Top with the cucumber slices.
Pour a little of the dressing over the cucumber slices.
Serve with remaining dressing and the potatoes.