Char-Grilled Trout with Kipfler Potato Salad
Char-grilled trout paired with a delicious kipfler potato salad—perfect for a quick and easy dinner!
Ingredients
- 6 (215g) kipfler potatoes (fingerlings), unpeeled, washed, sliced thickly diagonally
- 2 slice (30g) prosciutto, halved lengthways
- 2 x 120g ocean trout fillets cooking-oil spray
- 170 gram asparagus, cut diagonally into 5cm (2-inch) lengths
- 1 (130g) baby fennel bulb, sliced thinly
- 80 gram baby rocket leaves (arugula)
- 2 teaspoon drained baby capers, rinsed
- 1/4 cup (60ml) buttermilk
- 2 teaspoon dijon mustard
- 2 teaspoon lemon juice
- 1 tablespoon fennel fronds, finely chopped
More Like This
Poached trout and potato salad
nzwomansweeklyfood.co.nz
Char Grilled Potato Salad With Creamy Mustard Dressing | Donna Hay
donnahay.com.au
Poached trout and potato salad | Women's Weekly Food
womensweeklyfood.com.au
Char Grilled Potato Salad With Creamy Mustard Dressing | Donna Hay
donnahay.com.au
Char Grilled Potato Salad With Creamy Mustard Dressing | Donna Hay
donnahay.com.au
Char Grilled Potato Salad With Creamy Mustard Dressing | Donna Hay
donnahay.com.au
Char Grilled Potato Salad With Creamy Mustard Dressing | Donna Hay
donnahay.com.au
Warm potato and smoked trout salad | Women's Weekly Food
womensweeklyfood.com.au