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Smoked trout, potato and dill salad
Smoked trout, potato and dill salad
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Indulge in a delightful smoked trout and potato salad.
Ingredients:
  • 8 (about 70g each) chat (small) potatoes
  • 4 eggs, at room temperature
  • 1 bunch fresh asparagus, ends trimmed, diagonally sliced in half
  • 60mls (1/4 cup) flesh lemon juice
  • 80mls (1/3 cup) olive oil
  • 11.80 gm wholegrain mustard
  • Salt & ground black pepper, to taste
  • 1 bunch dill, leaves picked
  • 3 whole smoked trout, skin and bones removed, flesh flaked
  • 1 cos lettuce, leaves separated, washed, dried, torn
Instructions:
  • In a medium saucepan, cover the potatoes with cold water and bring to a boil over high heat. Simmer, partially covered, for 15-20 minutes or until tender. Drain and cut the potatoes in halves before setting them aside.
  • In a small saucepan, gently nestle the eggs and cover with cold water. Bring to a boil over high heat, then simmer for 10 minutes. Cool them quickly under cold running water, peel, quarter, and set aside.
  • Bring the small saucepan of water to a boil, then add the asparagus and cook for 1 minute until tender crisp. Drain and immediately cool the asparagus under cold running water before draining again.
  • In a small jug, combine lemon juice, olive oil, mustard, salt, and pepper. Whisk until well mixed. In a large bowl, mix potatoes, asparagus, dill, and half of the dressing. Gently toss in the trout until combined.
  • Assemble serving bowls with lettuce, spoon on the trout mixture, add the eggs, and finish with a drizzle of the remaining dressing.

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