Olive Magazine
smoked trout and jersey royal salad

Smoked trout with warm Jersey Royals

Published: December 19, 2014 at 2:30 pm
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  • Preparation and cooking time
    • Total time
  • 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.

Nutrition:
NutrientUnit
kcal392
fat17.3g
carbs41.7g
fibre3.7g
protein20.2g
salt1.1g
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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.

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