• 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


  • 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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