Potato and Radish Salad with Flaked Trout

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Potato and Radish Salad with Flaked Trout
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
378
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie378 kcal(18 %)
Protein27.32 g(28 %)
Fat22.77 g(20 %)
Carbohydrates19.8 g(13 %)
Sugar added0 g(0 %)
Roughage2.39 g(8 %)
Vitamin A52.26 mg(6,533 %)
Vitamin D1.45 μg(7 %)
Vitamin E0.3 mg(3 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.27 mg(25 %)
Niacin4.74 mg(40 %)
Vitamin B₆0.74 mg(53 %)
Folate28.5 μg(10 %)
Pantothenic acid1.1 mg(18 %)
Vitamin B₁₂4.35 μg(145 %)
Vitamin C22.55 mg(24 %)
Potassium1,056.64 mg(26 %)
Calcium42.86 mg(4 %)
Magnesium64.19 mg(21 %)
Iron1.29 mg(9 %)
Iodine0.07 μg(0 %)
Zinc0.91 mg(11 %)
Saturated fatty acids3.79 g
Cholesterol120.77 mg
Author of this recipe:
How healthy are the main ingredients?
RadishsaltparsleyDill

Ingredients

for
4
For Salad
3 cups
Radish cleaned, trimmed and halved (reserve greens)
3 cups
new potatoes (cleaned and quartered)
2 tablespoons
good-quality olive oil
salt (to taste)
freshly ground Black pepper (to taste)
12 ounces
Smoked trout (skin removed)
For Vinaigrette
¼ cup
3 tablespoons
1 teaspoon
1 tablespoon
chopped, fresh parsley
1 tablespoon
chopped, fresh Dill
salt (to taste)
freshly ground Black pepper (to taste)

Preparation steps

1.
Place large baking sheet in the center of the oven and preheat to 425ºF.
2.
In a large bowl, toss radishes, potatoes, olive oil, salt and pepper to coat. Transfer mixture to hot baking sheet in oven. Roast until golden, 20 to 25 minutes, stirring halfway through the roasting process.
3.
In the meantime, wash radish greens in several changes of cold water and spin dry. Roughly chop.
4.
For Vinaigrette:
5.
In a small bowl, whisk together vinegar, olive oil, Dijon mustard, parsley and dill until combined; season to taste with salt and pepper.
6.
To Assemble:
7.
Allow potatoes and radishes to cool slightly. In a large bowl, combine potatoes, radishes, radish greens and smoked trout. Drizzle with vinaigrette and toss gently. Serve warm or cold.