Name: Smoked trout & bulgur wheat salad
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: British
Ingredients: 100g medium bulgur wheat; juice 1 lemon; 2 garlic cloves crushed; 4 tbsp extra-virgin olive oil; ripe tomato halved, deseeded and diced; 4 spring onions finely sliced; 3 x 20g packs flat leaf parsley leaves roughly chopped; handful fresh mint leaves, roughly chopped; 400g smoked trout fillets; 3 tbsp Greek yogurt; 1 tsp chopped dill

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Smoked trout & bulgur wheat salad

Smoked trout & bulgur wheat salad

Merrilees Parker

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Serves 4

Easy

Prep: 10 mins

A star rating of 5 out of 5.2 ratingsRate

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A no-cook supper salad – serve with a mixed meze plate so guests can help themselves

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A star rating of 4.4 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

100g medium bulgur wheat
juice 1 lemon
2 garlic cloves

crushed
4 tbsp extra-virgin olive oil
ripe tomato

halved, deseeded and diced
4 spring onions

finely sliced
3 x 20g packs flat leaf parsley

leaves roughly chopped
handful fresh mint

leaves, roughly chopped
400g smoked trout

fillets
3 tbsp Greek yogurt
1 tsp chopped dill

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Nutrition: per serving

kcal347
fat18g
saturates3g
carbs23g
sugars0g
fibre2g
protein25g
salt2.09g

Method

step 1

Cook bulgur wheat according to pack instructions, and leave to cool. Make a dressing: whisk the lemon juice, garlic and olive oil together and season to taste.
step 2

Tip the bulgur wheat into a bowl, add the tomatoes, spring onions, parsley and mint. Pour the dressing in and stir to combine. Flake the trout into chunks – discarding skin and bone. Gently fold into the salad.
step 3

Mix the yogurt and dill together in a small bowl, adding enough water to give the consistency of pouring cream. Season to taste and serve alongside the salad to drizzle on top.

Recipe from Good Food magazine, August 2005

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A star rating of 5 out of 5.2 ratings

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