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Coles

Make the most of the in season produce with this fresh trout summer salad. Serve as a side or light meal, and enjoy!

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes, (+ resting time)
Trout summer salad

Ingredients

  • 700g baby potatoes, halved
  • 100g green beans, trimmed, halved
  • 2 tsp olive oil
  • 2 rainbow trout fillets
  • ¼ cup (60g) sour cream
  • 2 tsp horseradish cream
  • 2 tsp white wine vinegar
  • 2 baby cos, leaves separated
  • 2 celery sticks, thinly sliced
  • 1 lebanese cucumber, thinly sliced lengthways
  • 4 red radishes, cut into wedges
  • ¼ cup flat-leaf parsley leaves
  • Sliced Coles Bakery Rustic Baguette, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place the potato in a medium saucepan. Cover with cold water. Place over medium heat and bring to the boil. Boil for 6 mins or until just tender, adding the green beans for the last 2 mins of cooking time. Rinse under cold water. Drain.
  2. Step 2

    Meanwhile, heat the oil in a medium frying pan over medium-high heat. Season the trout. Cook for 2 mins each side or until cooked to your liking. Transfer to a plate and set aside for 2 mins to rest. Use a fork to coarsely flake the fish.
  3. Step 3

    Whisk the sour cream, horseradish and vinegar in a bowl. Season. Place half the sour cream mixture in a bowl. Add the potato and beans and toss to combine. Place the lettuce, potato mixture, celery, cucumber, radish and trout on a large serving platter. Drizzle with the remaining sour cream mixture. Sprinkle with parsley and serve with the bread.

    Trout summer salad

    Trout summer salad
    • Serves4
    • Cook time10 minutes
    • Prep time15 minutes, (+ resting time)
    Ingredients
    • 700g baby potatoes, halved
    • 100g green beans, trimmed, halved
    • 2 tsp olive oil
    • 2 rainbow trout fillets
    • ¼ cup (60g) sour cream
    • 2 tsp horseradish cream
    • 2 tsp white wine vinegar
    • 2 baby cos, leaves separated
    • 2 celery sticks, thinly sliced
    • 1 lebanese cucumber, thinly sliced lengthways
    • 4 red radishes, cut into wedges
    • ¼ cup flat-leaf parsley leaves
    • Sliced Coles Bakery Rustic Baguette, to serve
      Description

      Make the most of the in season produce with this fresh trout summer salad. Serve as a side or light meal, and enjoy!

      Method
      1. Step 1

        Place the potato in a medium saucepan. Cover with cold water. Place over medium heat and bring to the boil. Boil for 6 mins or until just tender, adding the green beans for the last 2 mins of cooking time. Rinse under cold water. Drain.
      2. Step 2

        Meanwhile, heat the oil in a medium frying pan over medium-high heat. Season the trout. Cook for 2 mins each side or until cooked to your liking. Transfer to a plate and set aside for 2 mins to rest. Use a fork to coarsely flake the fish.
      3. Step 3

        Whisk the sour cream, horseradish and vinegar in a bowl. Season. Place half the sour cream mixture in a bowl. Add the potato and beans and toss to combine. Place the lettuce, potato mixture, celery, cucumber, radish and trout on a large serving platter. Drizzle with the remaining sour cream mixture. Sprinkle with parsley and serve with the bread.