• sandrabrandalise


Updated: Sep 4, 2019

COOKBOOK:  The Big Book of Low Carb recipes

I turned around and it was gone! That certainly tells a great story about this dish!

The smoked trout was amazingly delicious. I bought it whole from the fish shop and the flavour was just superb. Yes it can be a little messy to cut but its worth it.

It is recommended that we eat fish twice a week to maintain our intake of omega-3 fatty acids which benefits both our heart and brain, and this is one recipe which should be added to your list. 

A salad which converts to a great healthy lunch or dinner serving.

Hope you enjoy


Serves 4

150g mixture of baby spinach, rocket & watercress

2 medium cucumbers, sliced and diced

4 baby beetroots, diced

1 avocado, remove the stone, peeled & sliced

2 x smoked trout fillets

1 tablespoon lemon juice


3 tablespoons of mayonnaise

1 tablespoon olive oil

1 tablespoon of dill, chopped finely

salt & pepper

In a bowl mix the mayonnaise, fresh dill, police oiled salt & pepper and set aside in the fridge until required. 

Remove the pieces of smoked trout and set aside. 

Place the salad leaves in a serving plate. Add the cucumbers, beetroots and avocado and lightly turn to combine.

Sprinkle the lemon juice over the salad. Add some salt and pepper for extra seasoning. 

Add the smoked trout over the green salad. Top the salad with mayo-dill dressing.

Ready to serve. 

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