Runner Bean Smoked Trout Potato Salad Recipes

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SMOKED TROUT AND POTATO SALAD

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13



Smoked Trout and Potato Salad image

Steps:

  • Soak the onion slices in a bowl of ice water. Cover the potatoes with water in a pot; add a pinch of salt, cover and bring to a boil. Reduce to a simmer and cook, uncovered, until tender, 8 to 10 minutes. Drain and let cool slightly; pat dry.
  • Meanwhile, whisk the creme fraeche, vinegar, olive oil and mustard in a large bowl to make a smooth dressing. Stir in the dill. Drain the onion, pat dry and add to the dressing. Add the potatoes and cucumber, season with salt and pepper and toss to coat.
  • Divide the watercress among 4 plates and add some potato salad to each. Flake the trout with your fingers and scatter on top. Serve with pumpernickel bread and/or pickled beets, if desired.

Nutrition Facts : Calories 344, Fat 15 grams, SaturatedFat 6 grams, Cholesterol 67 milligrams, Sodium 296 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 27 grams

1/2 small red onion, thinly sliced
1 pound red-skinned potatoes, cut into 1-inch chunks
Kosher salt
1/4 cup creme fraeche or sour cream
1 tablespoon white wine vinegar
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons grainy mustard
3 tablespoons chopped fresh dill
1/2 small English cucumber, halved lengthwise and thinly sliced
Freshly ground pepper
1 large bunch watercress, stems trimmed
12 ounces smoked trout, skin removed
Pumpernickel bread and/or pickled beets, for serving (optional)

SMOKED-TROUT AND WHITE BEAN SALAD

Categories     Salad     Bean     Fish     Quick & Easy     Low/No Sugar     Lunch     Trout     Spring     Healthy     Watercress     Lettuce     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 main-course servings

Number Of Ingredients 10



Smoked-Trout and White Bean Salad image

Steps:

  • Bring oil, shallot, zest, juice, salt, and pepper to a simmer in a 2-quart heavy saucepan and stir in beans. Remove from heat and let stand, uncovered, 10 minutes for beans to absorb flavor.
  • Toss together trout, watercress, lettuce, and bean mixture in a serving bowl.

5 tablespoons extra-virgin olive oil
3 tablespoons minced shallot
1/4 teaspoon finely grated fresh lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (15- to 19-ounce) can white beans, rinsed and drained
2 smoked-trout fillets (1/2 pounds total), skinned and flaked
1 bunch watercress (6 ounce), tough stems discarded
1 head Bibb lettuce, torn into bite-size pieces

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