30 mins
Super easy
serves 4
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
- Place your potatoes in a pan of cold water, bring to the boil and simmer until cooked. Drain and allow to cool.
- 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.
- Divide between four serving bowls and flake the smoked trout over the top.
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