Trout, Fennel & Roasted Potato Salad
Olive oil for drizzling
50ml White balsamic
15ml Dijon
100ml Olive oil
4 Baby fennel shaved
Salt and pepper
200g Smoked Trout
1 Packet of olives
3 Feta rounds
2 Celery sticks, shaved with a vegetable peeler
Type of dish
Salads
PreparationPreheat the oven to 200C. Cut the potatoes into wedges, place on a roasting tray and drizzle with some olive oil.
Roast for 30 – 40 minutes until the potatoes are golden and soft.
Combine white balsamic, Dijon, and a pinch of salt in a bowl. Whisk and then slowly stream the olive oil until the mix is well integrated.
Once the potato wedges are cooked place them on a platter and top then with the salad dressing followed by the olives, celery, fennel, feta and then the trout.
Roast for 30 – 40 minutes until the potatoes are golden and soft.
Combine white balsamic, Dijon, and a pinch of salt in a bowl. Whisk and then slowly stream the olive oil until the mix is well integrated.
Once the potato wedges are cooked place them on a platter and top then with the salad dressing followed by the olives, celery, fennel, feta and then the trout.