Wise Home Cooking
Zucchini flower and agretti salad with smoked trout

A fresh and delicious salad, ideal for a light summer lunch!


One medium sized potato
2-3 red radishes, thinly sliced
1 small red onion
180gr agretti (salicorne), washed, dried and cut into florets
120gr smoked trout, cut into bite-sized chunks
4-5 fresh zucchini flowers, roughly cut
1 full tablespoon capers

For the sauce:
1 1/2 tsp Dijon mustard
2 tsp Spicy chutney with orange To Filema tis Lelas
2 tbs olive oil
2 tbs lemon juice
1 full tablespoon fresh tarragon, roughly chopped
Salt, black pepper

Cooking instructions:
Boil the potato (skin on) for about 20 minutes until done. Rinse with cold water and peel. Cut into slices or cubes.
Prepare the dressing. Mix the mustard and chutney in a bowl. Add in the lemon juice and mix. Slowly, add in the olive while mixing. Mix in the tarragon and season. Put in a large bowl all the salad ingredients reserving ⅓ of the smoked trout and some capers to garnish. Add some of your dressing in the salad and gentry toss. Serve on a platter. Scatter on top the rest of the smoked trout and capers and drizzle with some extra dressing.

Product we used: