Friday, February 15, 2013

Smoked Trout & Potato Salad with Lemon Crème

Smoked fish and new potatoes are a match made in heaven. And at less than 300 calories per serving, this easy and delicious Smoked Trout and Potato Salad recipe by Jamie Oliver is a real winner. Dressed with a delicate lemony crème fraîche, the cooked new potatoes are simply tossed with capers, thinly sliced red onion, fresh herbs and baby greens. Seasoned with salt and fresh ground pepper, the potato salad is lovely served in small mounds topped with flakes of smoked trout, and then garnished with a few extra capers and some chopped parsley, chives or fresh dill. Perfect served as a light lunch or elegant first course, this light and simple Smoked Trout and Potato Salad is delicious paired with a chilled bottle of Pinot Gris.

Smoked Trout & Potato Salad
Serves 4
Recipe adapted from Jamie Oliver; photo © David Loftus

1 1/2 lb new potatoes, scrubbed
4 tbsp crème fraîche or low-fat Greek yoghurt
1 lemon, zested and juiced
1 red onion, peeled and very finely sliced
1 bunch fresh flat-leaf parsley, leaves picked and roughly chopped
1/2 cup capers, drained
1 cup watercress, pea shoots or baby leaves
1 lb smoked trout fillets, skinned, boned and flaked
Maldon sea salt & freshly ground black pepper
1/4 cup fresh chives or dill, finely chopped

Place your potatoes in a pan of cold water, bring to the boil and simmer until cooked, about 15 minutes. Drain and allow to dry. When cool enough to handle, cut them in half or in thick slices, as you prefer. In a bowl, mix the crème fraîche with the lemon zest and juice. Add the potatoes, onion, parsley and capers, then snip the watercress into the bowl. Season with salt and pepper and mix well. To serve, divide the potato mixture between four serving bowls in small mounds and flake the smoked trout overtop. Garnish with a little extra parsley, capers, chopped chives or dill.

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