Oak Roast Trout with Potato Salad & Beetroot

This dish is something you can throw together in minutes – no cooking required, just a little bit of chopping! The combination of colours make it an absolute feast for the eyes.

Serves 2     Prep: 5mins

Staal products in this recipe

Staal Smokehouse Hot Smoked Trout

Oak Roast Trout Fillet

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Ingredients

150g Staal Oak Roast Trout
500g potato salad (homemade or shop bought)
1 fresh beetroot
6 cherry or baby plum tomatoes
Handful of Edamamé beans
Chives to garnish

Method

1. Empty the potato salad into a large serving dish.

2. Flake the Oak Roast Trout and scatter over the potato salad.

3. Halve the tomatoes. Peel and thinly slice the beetroot, and add both ingredients to the dish.

4. Sprinkle over the edamamé beans, and finely chop the chives as the garnish.

5. Serve and allow your loved one or guest to help themselves!


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About Staal Smokehouse

In 2007, my wife Georgina and I made the move from the south of England to Georgina’s family farm in East Yorkshire, with a view to setting up a small cottage industry ‘The Dream’ was to set up a business that encompassed our passion for food whilst adding diversity to the existing farming

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