Jamie drizzling honey on top of a fig tart

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Potato salad
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New potatoes & trout

A delicious twist on potato salad

Potato salad
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25 mins
Super easy

serves 6

About the recipe

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


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Protein

g

Carbs

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Jamie Oliver

Ingredients

2kg Jersey Royal new potatoes

50g salted butter

250g smoked trout fillets, from sustainable sources

1 splash of cider vinegar or 1 lemon

½ a bunch of fresh chives

Top Tip

I absolutely love Jersey Royals and get very excited when the season starts at the beginning of April. When the potatoes are fresh, you can easily remove their papery-thin skin by rubbing them with your thumb to reveal the pale potato underneath.

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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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