Crispy Potato, Trout And Beetroot Salad

Name: Crispy Potato, Trout And Beetroot Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 bunches baby beetroot, trimmed; 400 grams broad (fava) beans, blanched and peeled; 150 grams ½ cup whole-egg mayonnaise; 1 clove garlic, crushed; 1 Tbsp store-bought grated horseradish; 60 milliliters ¼ cup olive oil; 800 grams chat (baby) potatoes; 4 servings sea salt and cracked black pepper; 400 grams smoked trout fillet, flaked; 1 bunch watercress, leaves picked; 1 Tbsp white wine vinegar

Crispy Potato, Trout And Beetroot Salad might be just the main course you are searching for. This recipe serves 4. One serving contains 618 calories, 40g of protein, and 26g of fat. Head to the store and pick up watercress, trout fillet, olive oil, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.