smoked trout and jersey royal salad

Smoked trout with warm Jersey Royals

  • serves 2

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.

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Ingredients

  • Jersey Royal new potatoes 500g
  • tarragon a small bunch, stems removed and leaves chopped
  • shallot 1, finely chopped
  • red wine vinegar 1 tbsp
  • extra-virgin olive oil 2 tbsp
  • spring onions 6, finely chopped
  • pea shoots 50g (or use 50g rocket)
  • hot smoked trout 125g

Method

  • Step 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.

  • Step 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.

  • Step 3

    Divide between 2 plates and top with the hot trout. Pour the remaining dressing over and serve.

Nutritional Information

  • Kcals 392
  • Fat 17.3g
  • Carbs 41.7g
  • Fibre 3.7g
  • Protein 20.2g
  • Salt 1.1g
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