Potato & smoked trout salad with mustard dressing

Potato & smoked trout salad with mustard dressing

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Prep: 20 mins Cook: 10 mins

Easy

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: per serving

  • kcal276
  • fat9g
  • saturates2g
  • carbs31g
  • sugars4g
  • fibre5g
  • protein14g
  • salt1.3g
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Ingredients

  • 800g potato, unpeeled

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 tbsp red wine vinegar
  • 2 tsp dill, finely chopped
  • 1 tbsp baby caper in brine, drained and rinsed

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 1 small red onion, thinly sliced into half moons
  • 4 handfuls watercress, picked

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 175g smoked trout (or mackerel) fillets, skin and bones removed, flesh broken into chunks

    Trout

    trowt

    Freshwater trout: 

    Farmed rainbow trout has pretty, spotty skin…

For the dressing

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

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.

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Comments (1)

brenda17's picture

Why can I not add this to my folder

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