Smoked trout with warm Jersey Royals
Trout is a fantastic alternative to salmon, and this smart-looking warm salad is quick, easy and healthy – perfect for a midweek meal. The Jersey Royal season is March through to July, but they're at their best in April or May.
Ingredients
- 500 g Jersey Royal new potatoes
- a small bunch tarragon stems removed and leaves chopped
- 1 shallot finely chopped
- 1 tbsp red wine vinegar
- 2 tbsp extra-virgin olive oil
- 6 spring onions finely chopped
- 50 g (or use 50g rocket) pea shoots
- 125 g hot smoked trout
Instructions
- 1
Boil the potatoes in salted water for 10-15 minutes until easily pierced with a knife. Drain and when cool enough to handle, cut into thick slices.
- 2
Mix together the tarragon, shallot, red wine vinegar, oil and seasoning. Pour ¾ of it over the warm potatoes and mix. Add the spring onions and pea shoots and mix again.
- 3
Divide between 2 plates and top with the hot trout. Pour the remaining dressing over and serve.
Cook it from the original
This recipe comes from olivemagazine.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on olivemagazine.com