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Smoked Trout Salad with Jersey Royal Potatoes

Smoked trout and Jersey Royal salad

With tangy capers, cress and fresh parsley

Smoked Trout Salad with Jersey Royal Potatoes

30 mins
Super easy

serves 4

nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Protein

g

Carbs

of an adult’s reference intake


Ingredients

800g Jersey Royals or other new potatoes, scrubbed

2 tablespoons crème fraîche

zest and juice of 1 lemon

1 red onion, peeled and very finely sliced

a small bunch of fresh flat-leaf parsley, leaves picked and roughly chopped

1 x 100g jar Delicia’s Capers, drained

a punnet of salad cress

sea salt and freshly ground black pepper

300g lightly smoked trout, from sustainable sources, ask your fishmonger

Method

Slightly salty, creamy and fresh, this is my pimped-up version of an old-school potato salad

  1. Place your potatoes in a pan of cold water, bring to the boil and simmer until cooked. Drain and allow to cool.
  2. In a bowl, mix the crème fraîche with the lemon zest and juice. Add the potatoes, onion, parsley and capers, then snip your cress into the bowl. Season with salt and pepper and mix well.
  3. Divide between four serving bowls and flake the smoked trout over the top.

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