Potato & smoked trout salad with mustard dressing

Potato & smoked trout salad with mustard dressing

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Cooking time

Prep: 20 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

A light smoked fish salad with dill, capers and watercress in a tangy vinaigrette, use mackerel instead of trout if you like

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
276
protein
14g
carbs
31g
fat
9g
saturates
2g
fibre
5g
sugar
4g
salt
1.3g

Ingredients

  • 800g potatoes, unpeeled
  • 1 tbsp red wine vinegar
  • 2 tsp dill, finely chopped
  • 1 tbsp baby caper in brine, drained and rinsed
  • 1 small red onion, thinly sliced into half moons
  • 4 handfuls watercress, picked
  • 175g smoked trout (or mackerel) fillets, skin and bones removed, flesh broken into chunks

For the dressing

  • 2 tbsp wholegrain mustard
  • 2 tbsp red wine vinegar
  • 2 tbsp extra-virgin olive oil
  • 1 tsp caster sugar

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Method

  1. Put the potatoes in a saucepan of lightly salted water and bring to the boil. Simmer for 10 mins or until tender, then drain. When cool enough to handle, peel and cut into thick slices. Put in a bowl and toss with vinegar and some seasoning.
  2. To make the dressing, mix all the ingredients together in a small bowl. Pour over the potatoes and add the dill, capers and onion. Arrange the salad on plates with a handful of watercress, then top with the smoked fish.

Recipe from Good Food magazine, April 2013

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brenda17's picture

Why can I not add this to my folder

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