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Name: Smoked Trout with Horseradish, White Wine Potato Salad
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 1 Lemon juice of; 2 140 g fillet trout; 1 bn Chives; chopped; 50 g Light fromage frais; 4 Tomatoes; finely sliced; Salt and ground black pepper; 200 g New potatoes; 100 ml White wine; 1 Onion; finely diced; 30 g Spring onions; chopped

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INGREDIENTS

1 Lemon ; juice of
2 140 g fillet trout
1 bn Chives; chopped
50 g Light fromage frais
4 Tomatoes; finely sliced
Salt and ground black pepper
200 g New potatoes
100 ml White wine
1 Onion; finely diced
30 g Spring onions; chopped

Servings

INSTRUCTIONS

Cook the potatoes in boiling salted water, until tender. As soon as the potatoes are cooked, slice quickly into the white wine to absorb. Meanwhile, season the trout and cook in a steamer or in a sieve over the steam from the new potato water - this should take no longer than 4 minutes. Add to the potato salad the fromage frais, spring onions, horseradish, onion and season well. Slice the tomato around the plate, season with ground black pepper, chopped chives and drizzle of lemon juice. Place the potato salad in the middle of the plate and the trout on top. The potato salad should be a sloppy consistency. Garnish with chopped chives and serve. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

NOTES

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Smoked Trout with Horseradish, White Wine Potato Salad

1 Lemon juice of
2 140 g fillet trout
1 bn Chives; chopped
50 g Light fromage frais
4 Tomatoes; finely sliced
 Salt and ground black pepper
200 g New potatoes
100 ml White wine
1 Onion; finely diced
30 g Spring onions; chopped

Cook the potatoes in boiling salted water, until tender. As soon as the  potatoes are cooked, slice quickly into the white wine to absorb.    Meanwhile, season the trout and cook in a steamer or in a sieve over the  steam from the new potato water - this should take no longer than 4  minutes.    Add to the potato salad the fromage frais, spring onions, horseradish,  onion and season well.    Slice the tomato around the plate, season with ground black pepper, chopped  chives and drizzle of lemon juice. Place the potato salad in the middle of  the plate and the trout on top. The potato salad should be a sloppy  consistency.    Garnish with chopped chives and serve.    DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved.    Carlton Food Network http://www.cfn.co.uk/

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Nutrition

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Serving Size: 1 Serving (207g)
Recipe Makes: 2 servings

Calories: 98
Calories from Fat: 2 (2%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 85.8mg		3 %
Potassium 508.1mg		13 %
Total Carbohydrate 23.6g		7 %
	Dietary Fiber 4.7g	19 %
	Sugars, other 18.8g
Protein 2.7g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 98

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