Ocean trout and asparagus salad with creamy horseradish dressing
Ingredients Method 1.Boil, steam or microwave potatoes until tender, drain. When cool enough to handle, slice thickly. 2.Meanwhile, remove any bones from fish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 4 (480g) small potatoes, unpeeled
- 4 x 220g ocean trout fillets, skin on
- 3 cups (750ml) milk
- 3 cups (750ml) water
- 1 egg
- 2 tablespoons prepared horseradish
- 2 teaspoons honey
- 2/3 cup (160ml) olive oil
- 500 grams asparagus, trimmed
- 175 grams watercress, trimmed
- 1 (100g) small red onion, sliced thinly
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