Tuesday, February 24, 2015

T for Tuesday and Smoked Trout, Sweet Potato and Macadamia Salad

Saw this recipe of Good Chef Bad Chef last week and knew I had to make it.
Took me all morning to find the smoked trout and white balsamic vinegar LOL, they're not items that are easy to find. I changed it up abit and instead of macadamia nuts I roasted pinenuts. I also boiled the purple kumera I had. I also added finger sized Lebanese cucumber.
The macadamias and the trout help to make this salad exquisitely rich in good oils. Cashews would work just as well as the macas, and flaxseed oil instead of olive oil in the dressing would also be lovely. 
Perfect for Autumn.

Ingredients – salad:
·       1 medium sweet potato, cut into 3-cm chunks                    1 tbsp olive oil
·       1 tsp each of sea salt and cracked black pepper                150 g whole or 2 fillets smoked trout , flaked
·       1 cup whole macadamia nuts, toasted                                  
·       2 large handfuls of baby spinach                                        1 cup mint leaves
·       2 spring onions, thinly sliced

Ingredients – dressing:
·       1 tbsp raw honey                                                                  ¼ cup orange juice
·       1 tbsp extra virgin olive oil                                                    ½ tbsp white balsamic vinegar
·       1 tsp wholegrain or dijon mustard                                       ½ tsp sea salt
·       ½ tsp cracked white pepper                                             

Preheat the oven to 180°C.

Method – dressing:
Place all the ingredients in a jar and shake well.
Method – salad
1.     Place the sweet potato on a baking tray, drizzle with the oil and season.
2.     Roast in the oven for about 20 minutes,or until golden.
3.     Allow to cool slightly.
4.     Place the sweet potato in a bowl, add the flaked trout and the other ingredients and gently toss.
Dress and give this beautiful salad a final toss.
- See more at: http://www.visitvineyards.com/food/books-guides-food/wine-food-travel-articles/recipe-janellas-wholefood-kitchen-smoked-trout-sweet-potato-and-macadamia-salad#sthash.KJnYAyyG.dpuf



Here's another shelf of that gorgeous teapot shop on the Gold Coast Hinterland.

Joining Bluebeard and Elisabeth for T for Tuesday

6 comments:

  1. Oh Bridget that sounds an amazing salad - DH would not enjoy the nuts so.... those teapots are fabulous!
    Blessings
    Maxine

    ReplyDelete
  2. Bridget that salad sounds wonderful except for the orange & vinegar, I am allergic so I would compensate it for lemon juice. Love the teapots.

    Hugs Eliza & Yoda

    ReplyDelete
  3. My goodness look at those tea pots! Just amazing.... I wish i liked fish more... i try.... but i'm just not there.... Happy Tday! Hugs! deb

    ReplyDelete
  4. Oh that looks SOOO good! I might have trouble finding smoked trout but might be able to find a decent substitute. Thanks for sharing the recipe! Those teapots are fabulous-happy T day !

    ReplyDelete
  5. That salad looks really exotic, but also looks very good. I doubt I could find the smoked trout, unless I smoked my own.

    The tea pots and cups are lovely. Stunning, in fact. I'm so glad you shared these with us. I look forward to new ones each week.

    Thanks for sharing your salad recipe AND this latest batch of tea cups and pitchers for T this week. I especially liked the one with the temperature gage and the dragon.

    ReplyDelete
  6. OOPS; I should have written pressure gage.

    ReplyDelete

Thanks for visiting, I thoroughly enjoy reading your comments. Please visit again!

LinkWithin

Related Posts Plugin for WordPress, Blogger...