New potatoes & trout

Name: New potatoes & trout
Total time: 25 min
Yield: 6
Ingredients: 2 kg Jersey Royal new potatoes; 50 g salted butter; 250 g smoked trout fillets from sustainable sources; 1 splash of cider vinegar or 1 lemon; ½ a bunch of fresh chives

A delicious twist on potato salad

Gluten-freegf

“A great simple fish starter or main – get really good, in-season potatoes and fresh fish and this will be a dream ”

Serves 6

Cooks In25 minutes

DifficultySuper easy

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Nutrition per serving

Calories 339 17%
Fat 10g 14%
Saturates 5.2g 26%
Sugars 3.1g 3%
Protein 13.1g 26%
Carbs 46.7g 18%

Of an adult's reference intake

Jamie Magazine

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Ingredients

2 kg Jersey Royal new potatoes
50 g salted butter
250 g smoked trout fillets , from sustainable sources
1 splash of cider vinegar , or 1 lemon
½ a bunch of fresh chives

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Jamie Magazine

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Method

Scrub the potatoes, then cook in a pan of boiling salted water for about 15 minutes, or until lovely and tender when pricked with a fork. Drain in a colander and leave to steam dry.
Transfer the potatoes to a large bowl and gently crush a few with a fork to add texture. Add the butter and season well with sea salt and black pepper.
Flake in half of the smoked trout, add the cider vinegar or grate in the lemon zest and squeeze in half the juice. Toss through.
Serve at room temperature, with the remaining trout flaked over and chives snipped on top. Delicious served on its own or with some soft round lettuce.