Smoked Trout, Spinach and New Potato Salad with Dill Yogurt Dressing
This salad has some lovely textures and flavours. And you get to eat potatoes! Unlike regular heavy potato salad, this one is bulked up with healthy spinach and the dressing is much lighter using yogurt rather than mayo. Best of all, it only takes 15 minutes to throw together!
Kcalories per serve 640 / Protein 52.4g
Serves 2 Prep TIME : 15 minutes
ingredients
4 Medium Sized New Potatoes, or 6-8 Small Sized
2 Tbsp Yogurt (non-dairy or regular plain)
1 Tbsp Creamed Horseradish (or sub Dijon mustard)
Handful Green Olives, torn
1 Tbsp Capers
2 Tbsp Fresh Dill, Chopped
1 Scallion, Finely Sliced
Zest of 1 Lemon
2 Large Handfuls Baby Spinach
2 Fillets Hot Smoked Trout or Salmon
3 Sliced radishes
1 Tbsp Flaked or Chopped Almonds
INSTRUCTIONs
Cut the potatoes in half. Cover with water and boil for around 10 minutes until soft. Drain.
2. Mix together the yogurt and horseradish and set aside.
3. In a large mixing bowl, mix together the olives, capers, dill, scallion, and lemon zest.
4. Once the potatoes drain and cool slightly, add them to the bowl with the other ingredients.
5. Add the dressing ingredients and mix well together. If the potatoes are very hot, leave to cool to room temperature before mixing through the spinach.
6. Place onto serving dishes and flake over the smoked trout.
7. Garnish with the radishes and almonds.