Serves 2 – Perfect for a light lunch or supper
Our huge thanks to Lara at www.lunalarder.com for her wonderful recipe and photographs
200g Jersey Royal or Early Pembrokeshire Potatoes
1 head Red Chicory
½ garlic clove
1 tbsp capers
1tsp Dijon mustard
Cook the new potatoes until tender, strain and toss in smoked seaweed butter.
Run peas under hot water in a colander until they defrost and just begin to soften.
Finely slice radish on a mandolin or with a knife.
Keep the outer leaves of the chicory for decoration and chop the rest.
Combine all in a mixing bowl along with the chopped herbs.
Crush ½ clove of garlic, chop the capers and cornichons, add Dijon mustard and a squeeze of lemon and emulsify with rapeseed or olive oil.
Toss dressing through the vegetables then add flaked smoked trout if serving as a sharing salad. For an individually plated presentation, spoon the potato salad into each bowl, then place a trout fillet, roughly broken in half, on top, followed by 3 chicory leaves.