Smoked trout with warm Jersey Royals
- Preparation and cooking time
- Total time
- Serves 2
Ingredients
- 500g 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
- 50g (or use 50g rocket) pea shoots
- 125g hot smoked trout
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.
