Smoked trout with warm Jersey Royals
- Preparation and cooking time
- Total time
- Serves 2
Skip to ingredients
- 500g Jersey Royal new potatoes
- a small bunch tarragonstems removed and leaves chopped
- 1 shallotfinely chopped
- 1 tbsp red wine vinegar
- 2 tbsp extra-virgin olive oil
- 6 spring onionsfinely chopped
- 50g (or use 50g rocket) pea shoots
- 125g hot smoked trout
Nutrition: per serving
- kcal392
- fat17.3g
- carbs41.7g
- fibre3.7g
- protein20.2g
- salt1.1g
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.
