Smoked Trout Salad with Jersey Royal Potatoes

Smoked trout and Jersey Royal salad

Name: Smoked trout and Jersey Royal salad
Cook time: 30 min
Total time: 30 min
Yield: 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

With tangy capers, cress and fresh parsley

Gluten-free

30 mins

Super easy

serves 4

nutrition per serving

Calories

14%

Fat

10%

Saturates

14%

Sugars

Protein

40%

Carbs

13%

of an adult’s reference intake

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.