Smoked Trout Salad with Salsa Verde Dressing

Name: Smoked Trout Salad with Salsa Verde Dressing
Ingredients: 500 grams (1 pound) kipfler (fingerling) potatoes; 125 grams (4 ounces) green beans; 3 cups (350g) firmly packed trimmed watercress; 1 green oak leaf lettuce, leaves separated; 300 grams (9½ ounces) hot-smoked trout, skinned, flaked; 1 slice (50g) white bread, torn coarsely; 1 1/2 tablespoon red wine vinegar; 1/4 cup each loosely packed fresh basil leaves, flat-leaf parsley leaves and mint leaves; 2 drained anchovy fillets, chopped coarsely; 1 clove garlic, chopped coarsely; 2 teaspoons rinsed, drained capers; 2 tablespoons olive oil

www.womensweeklyfood.com.au

Smoked trout salad with salsa verde dressing—enjoy a flavorful, quick meal perfect for any occasion. Serves 6. Perfectly complemented by the zesty dressing.

View full recipe on www.womensweeklyfood.com.au

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.womensweeklyfood.com.au.

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Ingredients

500 grams (1 pound) kipfler (fingerling) potatoes
125 grams (4 ounces) green beans
3 cups (350g) firmly packed trimmed watercress
1 green oak leaf lettuce, leaves separated
300 grams (9½ ounces) hot-smoked trout, skinned, flaked
1 slice (50g) white bread, torn coarsely
1 1/2 tablespoon red wine vinegar
1/4 cup each loosely packed fresh basil leaves, flat-leaf parsley leaves and mint leaves
2 drained anchovy fillets, chopped coarsely
1 clove garlic, chopped coarsely
2 teaspoons rinsed, drained capers
2 tablespoons olive oil