Smoked trout and potato salad
Smoked trout and potato salad
Serves 2
As with all salads, use whatever salad ingredients you like: radishes, cucumber, spring onion, tomatoes, lettuce, celery…add and takeaway as you please. With a star ingredient like this smoked trout, all you need is a good couple of handfuls of salad, some warm potatoes and a punchy dressing for an easy supper.
A whole smoked trout
300g potatoes, scrubbed
Salad selection:
Half a lettuce, washed and shredded
Handful of small tomatoes, halved
Quarter of a cucumber, sliced
3 spring onions, finely sliced
For the vinaigrette:
3 tablespooons of rapeseed oil
1 tablespoon of cider vinegar
For the yogurt dressing:
3 tablespoons of natural yogurt
Tablespoon of rapeseed oil
Some chopped soft herbs: dill, tarragon and parsley would all be great
Squeeze of lemon juice
1) Cut the potatoes into roughly equal, medium sized chunks (say 4cm long) and boil.
2) While they cook, skin the trout and gently free the flesh form the bones. Because it’s smoked, the fish should come away quite readily, and bones will be obvious so easy to see and remove. Try to keep the fish in quite big flakes, but don’t worry if they break up a bit.
3) Whisk all the yogurt dressing ingredients together, or shake them up in a clean jam jar. Whisk the vinaigrette ingredients the same way.
4) Prepare the salad ingredients, and divide between two plates. Dress with a little vinaigrette (the rest will keep in the fridge for ages). When the potato is ready, drain and add to the salad leaves. Place the trout pieces on top of each salad and drizzle with the yoghurt dressing.
Buy the ingredients for this recipe: