Recipe uploaded by

1 rating

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

1. Video tutorial: Making vinaigrette

1. Boil the potatoes in salted water for 10-15 minutes until easily pierced with a knife. Drain and when cool enough to handle, cut into thick slices.
2. Mix together the tarragon, shallot, red wine vinegar, oil and seasoning. Pour 3/4 of it over the warm potatoes and mix. Add the spring onions and pea shoots and mix again.
3. Divide between 2 plates and top with the hot trout. Pour the remaining dressing over and serve.

Per serving

392 kcalories, protein 20.2g, carbohydrate 41.7g, fat 17.3 g, saturated fat 2.8g, fibre 3.7g, salt 1.1 g

Latest comments and suggestions

• campru

  13 July 2009

  campru commented on this recipe

  Had this tonight and made two versions one trout and one almon both turned out terrific.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Samuel

  22 October 2009

  Samuel rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/10396/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 500g Jersey Royal potatoes
• a small bunch tarragon , stems removed and leaves chopped
• 1 shallot , finely chopped
• 1 tbsp red wine vinegar
• 2 tbsp extra-virgin olive oil
• 6 spring onions , finely chopped
• 50g pea shoots or use 50g rocket
• 125g hot-smoked trout

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 20 minutes

Gluten-free

Ingredients

• 500g Jersey Royal potatoes
• a small bunch tarragon , stems removed and leaves chopped
• 1 shallot , finely chopped
• 1 tbsp red wine vinegar
• 2 tbsp extra-virgin olive oil
• 6 spring onions , finely chopped
• 50g pea shoots or use 50g rocket
• 125g hot-smoked trout

Per serving

392 kcalories, protein 20.2g, carbohydrate 41.7g, fat 17.3 g, saturated fat 2.8g, fibre 3.7g, salt 1.1 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk