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Recipe

Smoked Trout and Summer Bean Salad

Scott Phillips

Servings: 6 as a main course, 10 to 12 as a starter or side

This ingenious combination of tangy yogurt, oil-cured olives, fresh cucumbers, and bunches of fragrant herbs, along with hearty beans and smoky fish, offers intriguing flavors in every bite.

Ingredients

  • 12 oz. (2-3/4 cups) green beans (or an assortment of string beans), string removed if tough, cut into 1/2-inch pieces
  • 1/2 cup sunflower seed or grapeseed oil, preferably unfiltered
  • 4 cups cooked cranberry or cannellini beans (fresh, dried, or canned)
  • 2 small or 1 large cucumber, peeled if skin is tough, cut into 1/2-inch dice (about 3 cups)
  • 1 cup oil-cured black olives, pitted and halved
  • 1/2 cup finely chopped red onion
  • 1/2 cup toasted sunflower seeds
  • 1/4 cup chopped fresh curly parsley, 1 tsp. reserved for garnish
  • 1/4 cup chopped fresh dill, 1 tsp. reserved for garnish
  • 3 Tbs. fresh lemon juice
  • 3 Tbs. red wine vinegar
  • 2 Tbs. fresh marjoram leaves, coarsely chopped, 1 tsp. reserved for garnish
  • 1 Tbs. finely grated lemon zest
  • 2 medium cloves garlic, finely chopped
  • Kosher or sea salt and freshly ground black pepper
  • 1 cup plain Greek yogurt
  • 8 to 10 oz. skinless smoked trout fillet

Nutritional Information

      Calories (kcal) : 310
      Fat Calories (kcal): 170
      Fat (g): 19
      Saturated Fat (g): 3.5
      Polyunsaturated Fat (g): 9
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 30
      Sodium (mg): 500
      Carbohydrates (g): 21
      Fiber (g): 8
      Protein (g): 14

Preparation

  • In a 12-inch skillet, cook the green beans in the oil over medium heat until they begin to sizzle, 1 minute. Add 1 Tbs. water, cover, and steam until crisp-tender, about 4 minutes. Transfer to a large bowl and let cool to room temperature, about 15 minutes.
  • Add the cranberry beans, cucumber, olives, onion, sunflower seeds, parsley, dill, lemon juice, vinegar, marjoram, lemon zest, and garlic. Season to taste with salt and pepper and mix gently.
  • Arrange the salad on a large serving platter and top with dollops of yogurt. Crumble the trout into chunks and scatter over the top. Garnish with the reserved herbs and more black pepper and serve.

Reviews

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Reviews

  • ndchef | 07/07/2015

    This was really good! I used cannellini beans, no marjoram,as I don't have it in my herb garden, and drizzled olive oil over.I used my own smoked trout, and think even shrimp would be good. I also steamed the beans, just one step, as there are so many ingredients it can be daunting to make this. But it's very simple, and the Greek yogurt is a great touch.

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