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New potatoes & trout
A delicious twist on potato salad
Tap For Method
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
Tap For Method
Jamie Magazine
Tap For Ingredients
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.
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