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Ingredients
- small new potatoes 250g, halved
- lemon 1, juiced
- spring onions 2, sliced
- dill a small bunch, chopped
- watercress 50g
- hot-smoked trout 125g, flaked
Method
-
Step 1
Cook the potatoes until just tender. Drain and cool a little. Mix the lemon juice, spring onion and dill and toss with the potatoes. Carefully fold through the watercress and trout and serve.
Nutritional Information
- Kcals 202
- Fat 5.9g
- Carbs 21g
- Fibre 2.2g
- Protein 17.7g
- Salt 1.02g
