Award Winning Smoked Salmon

Free Postage to UK on Hampers

Online Charity Fairs & Donation Codes

Serves 2 – Perfect for a light lunch or supper

Our huge thanks to Lara at www.lunalarder.com for her wonderful recipe and photographs

SMOKED TROUT POTATO SALAD 

Ingredients
Black Mountains Smoked Seaweed Butter  or Welsh Farmhouse Butter
200g Jersey Royal or Early Pembrokeshire Potatoes
100g peas
1 head Red Chicory
2 Radish
Handful chives
Handful parsley
 Dressing
½ garlic clove
1 tbsp capers
4-5 cornichon
1 lemon
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.
 
Dressing:
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.
 
Print Recipe Here

Comments

No posts found