Name: Potato & smoked trout salad with mustard dressing
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: British
Ingredients: 800g potato unpeeled; 1 tbsp red wine vinegar; 2 tsp dill finely chopped; 1 tbsp baby caper in brine, drained and rinsed; 1 small red onion thinly sliced into half moons; 4 handfuls watercress picked; 175g smoked trout (or mackerel) fillets, skin and bones removed, flesh broken into chunks; 2 tbsp wholegrain mustard; 2 tbsp red wine vinegar; 2 tbsp extra-virgin olive oil; 1 tsp caster sugar

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Potato & smoked trout salad with mustard dressing

Potato & smoked trout salad with mustard dressing

Jennifer Joyce

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Serves 4

Easy

Prep: 20 mins

Cook: 10 mins

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A light smoked fish salad with dill, capers and watercress in a tangy vinaigrette, use mackerel instead of trout if you like

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Ingredients

Nutrition

Units:

MetricUS

800g potato

unpeeled
1 tbsp red wine vinegar
2 tsp dill

finely chopped
1 tbsp baby caper

in brine, drained and rinsed
1 small red onion

thinly sliced into half moons
4 handfuls watercress

picked
175g smoked trout

(or mackerel) fillets, skin and bones removed, flesh broken into chunks

For the dressing

2 tbsp wholegrain mustard
2 tbsp red wine vinegar
2 tbsp extra-virgin olive oil
1 tsp caster sugar

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Nutrition: per serving

kcal276

low
fat9g
saturates2g
carbs31g
sugars4g
fibre5g
protein14g
salt1.3g

low

Method

step 1

Put the potatoes in a saucepan of lightly salted water and bring to the boil. Simmer for 10 mins or until tender, then drain. When cool enough to handle, peel and cut into thick slices. Put in a bowl and toss with vinegar and some seasoning.
step 2

To make the dressing, mix all the ingredients together in a small bowl. Pour over the potatoes and add the dill, capers and onion. Arrange the salad on plates with a handful of watercress, then top with the smoked fish.

Recipe from Good Food magazine, April 2013

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