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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.
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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.
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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