Smoked trout & bulgur wheat salad

Name: Smoked trout & bulgur wheat salad
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 100 grams bulgur wheat; 1 juice lemon; 2 garlic cloves, crushed; 4 Tbsps extra-virgin olive oil; 1 serving ripe tomato, halved, deseeded and diced; 4 spring onions, finely sliced; 3 x 20g packs flat leaf parsley, leaves roughly chopped; 1 handful fresh mint leaves, roughly chopped; 400 grams smoked trout fillets; 3 Tbsps Greek yogurt; 1 teaspoon chopped dill

Smoked trout & bulgur wheat salad is a main course that serves 4. This recipe covers 26% of your daily requirements of vitamins and minerals. Watching your figure? This pescatarian recipe has 381 calories, 26g of protein, and 21g of fat per serving. Head to the store and pick up g packs flat leaf parsley, greek yogurt, trout fillets, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 10 minutes.

Instructions

Cook bulgur wheat according to pack instructions, and leave to cool. Make a dressing: whisk the lemon juice, garlic and olive oil together and season to taste.

Ingredients you will need

Bulgur

Lemon Juice

Olive Oil

Garlic

Equipment you will use

Whisk

Tip the bulgur wheat into a bowl, add the tomatoes, spring onions, parsley and mint.

Ingredients you will need

Spring Onions

Bulgur

Tomato

Parsley

Mint

Equipment you will use

Bowl

Pour the dressing in and stir to combine. Flake the trout into chunks discarding skin and bone. Gently fold into the salad.

Ingredients you will need

Trout

Bone

Mix the yogurt and dill together in a small bowl, adding enough water to give the consistency of pouring cream. Season to taste and serve alongside the salad to drizzle on top.

Ingredients you will need

Single Cream

Yogurt

Water

Dill

Equipment you will use

Bowl

Equipment

Whisk

Bowl

Ingredients

Servings:

100grams

bulgur wheat 1

juice lemon 2

garlic cloves, crushed 4Tbsps

extra-virgin olive oil 1serving

ripe tomato, halved, deseeded and diced 4

spring onions, finely sliced 3

x 20g packs flat leaf parsley, leaves roughly chopped 1handful

fresh mint leaves, roughly chopped 400grams

smoked trout fillets 3Tbsps

Greek yogurt 1teaspoon

chopped dill

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Salad works really well with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is Foley Estate Winery Sta. Rita Hills Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 27 dollars.