Wednesday, July 6, 2016

Smoked Trout & Potato Salad with Crème Fraîche





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 is a lovely summertime dish. Dressed with a delicate lemony crème fraîche, the cooked new potatoes are simply tossed with capers, thinly sliced red onion, fresh herbs and baby pea shoots. 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 chives and fresh dill. Perfect served as a light lunch or elegant first course, this simple salad is delicious paired with a chilled bottle of Rosé or Pinot Gris. 



Smoked Trout & Potato Salad
Serves 4

1 1/2 lb new potatoes, scrubbed
4 tbsp crème fraîche or plain Greek yoghurt
1 lemon, zested and juiced
1 red onion, peeled and very finely sliced
1/2 cup capers, drained
1 cup pea shoots
1 lb smoked trout fillets, skinned, boned and flaked
Maldon sea salt & freshly ground black pepper
1/4 cup fresh chives and dill, finely chopped plus more for garnish


Place the potatoes in a pot 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 thick slices, as you prefer. In a bowl, mix the crème fraîche with the lemon zest and juice. Add the potatoes, onion, dill, chives and capers, then snip the pea shoots into the bowl. Season with salt and pepper and mix well. To serve, divide the potato mixture between four serving plates in small mounds and flake the smoked trout overtop. Garnish with extra chopped chives or dill.