Serves 4
Ready in 20-25 minutes
Syns per Serving - ½ Syn on Extra Easy
Ingredients
312g/11oz baby new potatoes, halved
salt and freshly ground black pepper
6 spring onions, finely sliced
12 cherry tomatoes, halved
4 sticks celery, finely sliced
57g/2oz each of green and red seedless grapes, halved
6 tbsp each of finely chopped dill and mint
312g/11oz hot-smoked trout fillets
For the dressing
4 level tbsp extra light mayonnaise
100g/3½ oz fat free natural yogurt
1 level tbsp mustard
Method
1. Boil the potatoes in a large saucepan of lightly salted water for 12-15 minutes. Drain and set aside to cool.
2. Place the potatoes and spring onions in a shallow serving bowl. Add the tomatoes, celery, grapes, and chopped herbs.
3. Remove the skin from the smoked trout and flake into the potato mixture.
4. Mix the dressing ingredients together in a bowl and season well. Pour over the salad and toss to mix well. Serve immediately at room temperature.
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