Name: Smoked-trout, potato and cherry tomato salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 6 kipfler potatoes, scrubbed; 60ml olive oil; 40.00 ml white wine vinegar; 11.80 gm Dijon mustard; 40.00 ml roughly chopped dill sprigs; 250g cherry tomatoes, halved; 60g pea shoots (see note) or wild rocket; 2 x 170g skinless hot-smoked ocean trout portions (see note), flaked into large pieces

Smoked-trout, potato and cherry tomato salad

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Elevate your potato salad with smoked trout, cherry tomatoes, and pea shoots for a gourmet twist.

Ingredients:

6 kipfler potatoes, scrubbed
60ml olive oil
40.00 ml white wine vinegar
11.80 gm Dijon mustard
40.00 ml roughly chopped dill sprigs
250g cherry tomatoes, halved
60g pea shoots (see note) or wild rocket
2 x 170g skinless hot-smoked ocean trout portions (see note), flaked into large pieces

Instructions:

Boil potatoes in a large saucepan of salted water for 12-15 minutes until tender. Drain, rinse with cold water until cool, and easily peel the flaky skin with a paring knife.
In a salad bowl, whisk together olive oil, vinegar, and mustard. Add peeled potatoes cut into 1cm-thick rounds, dill, and halved cherry tomatoes to the dressing. Season to taste, then toss until well combined. Add pea shoots or rocket leaves and flaked ocean trout, gently toss, then serve.

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