Smoked trout and Jersey Royal salad

Name: Smoked trout and Jersey Royal salad
Total time: 30 min
Yield: 4
Ingredients: 800 g Jersey Royals or other new potatoes scrubbed; 2 tablespoons crème fraîche; 1 lemon zest and juice of; 1 red onion peeled and very finely sliced; 1 small bunch fresh flat-leaf parsley leaves picked and roughly chopped; 100 g jar Delicia's capers drained; 1 punnet salad cress; sea salt; freshly ground black pepper; 300 g lightly smoked trout from sustainable sources, ask your fishmonger

With tangy capers, cress and fresh parsley

Gluten-freegf

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

Serves 4

Cooks In30 minutes

DifficultySuper easy

Potato

Nutrition per serving

Calories 283 14%
Fat 7.2g 10%
Saturates 2.7g 14%
Sugars 4.8g 5%
Protein 19.8g 40%
Carbs 32.9g 13%

Of an adult's reference intake

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Ingredients

800 g Jersey Royals or other new potatoes , scrubbed
2 tablespoons crème fraîche
1 lemon , zest and juice of
1 red onion , peeled and very finely sliced
1 small bunch fresh flat-leaf parsley , leaves picked and roughly chopped
100 g jar Delicia's capers , drained
1 punnet salad cress
sea salt
freshly ground black pepper
300 g lightly smoked trout , from sustainable sources, ask your fishmonger

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Method

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.