Meals and Courses

Hot Smoked Trout and Potato Salad

cook 30 mins
  • 500 g (1 lb) new potatoes
  • 1 tablespoon olive oil
  • 150 g (5 oz) mangetout, trimmed and shredded
  • 250 g (8 oz) hot smoked trout fillets, flaked
  • salt and cracked black pepper
  • lemon wedges, to serve (optional)
  • 1 tablespoon horseradish sauce
  • 4 tablespoons reduced-fat crème fraîche
  • 1 tablespoon red wine vinegar
  • 1 tablespoon chopped cocktail gherkins or cornichons
  • 1 spring onion, sliced
  • 2 tablespoons chopped chives
  • Bring a large saucepan of lightly salted water to the boil and cook the new potatoes for 15–18 minutes or until tender.
  • Meanwhile, make the dressing. Mix together all the ingredients and season with cracked black pepper.
  • Drain the potatoes, then pat dry and toss with the olive oil and a little salt and pepper. Tip into a large, nonstick frying pan over a medium-high heat, and fry for 4–5 minutes, turning frequently, or until golden and crispy.
  • Tip the potatoes on to a plate lined with kitchen paper to remove any excess oil, then toss with the mangetout and arrange on serving plates topped with the smoked trout. Drizzle over the dressing, and serve immediately with lemon wedges, if liked, and sliced brown bread on the side.
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