George Foreman New Zealand - Recipes for the Food Steamer GF3TSM

Warm Potato and Smoked Trout Salad


Preparation Time: 25 minutes (if served cold) / 40 minutes (if served hot)

Ingredients:

  • 375g Desiree potatoes, quartered
  • 1 large or 2 small smoked trout
  • 1/2 cup French dressing
  • 1/3 cup mayonnaise
  • 3 chopped spring onions
  • 2 tbsp chopped flat parsley
  • Pepper
  • Pinch sea salt

Method:

  1. Place the prepared potatoes in the base of a steamer basket. Set the timer and cook for 25 minutes, or until cooked. Set aside until cool enough to handle, then cut into large cubes.
  2. Transfer to a bowl. Carefully remove the flesh from the trout, making sure all small bones have been removed. Flake fish or cut into small pieces. Place into the bowl with the potatoes.
  3. Add spring onions, parsley, salt and pepper.
  4. Mix together dressing and mayonnaise then pour over the potato mixture. Gently but thoroughly stir together. Serve at room temperature.

Serves 4