Smoked trout, potato and ruby grapefruit salad

Recipe~Finder

Cooking time: Less than 30 minutes

Cuisine: Modern Australian

Healthy options: Diabetic; Egg free; Lactose free; Low cholesterol; Low fat; Nut free; Healthy

Serves: 4

Type: Easy; Salad; Seafood; Family

Tools

Kitchen friendly view

Smoked trout, potato and ruby grapefruit salad

Photography: Brett Stevens

By Suzanne Gibbs and Adelaide Lucas

Ingredients

375g chat potatoes, boiled
200g smoked trout, flaked
2 ruby grapefruit, peeled and segmented, juice reserved
50g watercress sprigs, trimmed
¼ cup snipped dill

1 teaspoon grain mustard
1 tablespoon olive oil

Preparation method

Cut chat potatoes into quarters. Arrange with remaining ingredients on a serving platter.

To make dressing, whisk together 1 tablespoon of reserved grapefruit juice and mustard. Slowly whisk in olive oil. Season to taste. Drizzle over salad and serve.

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