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Recipe by olive magazine

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1. Cook the potatoes until just tender. Drain and cool a little. Mix the lemon juice, spring onion and dill and toss with the potatoes.
2. Carefully fold through the watercress and trout and serve.

Per serving

202 kcalories, protein 17.7g, carbohydrate 21g, fat 5.9 g, saturated fat 1.3g, fibre 2.2g, salt 1.02 g

Latest comments and suggestions

• Claire Oliphant

  30 July 2008

  Claire Oliphant commented on this recipe

  Delicious delicate recipe.Easy to make and very healthy.Added a few homemade croutons to add interest and a few more calories!

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• Lauren

  01 August 2008

  Lauren rated and commented on this recipe

  

  Made this for a quick supper using tuna instead of trout. It was absolutely delicious and will make it again.

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• Izolja

  21 September 2008

  Izolja commented on this recipe

  Fantastic recipe - really easy to make, delicious and healthy...will definitely be making this again.

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• Izolja

  21 September 2008

  Izolja rated and commented on this recipe

  

  Oops - forgot the stars!

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http://www.bbcgoodfood.com/recipes/6577/

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Ingredients

• 250g small new potatoes , halved
• 1 lemon , juiced
• 2 spring onions , sliced
• a small bunch dill , chopped
• 50g watercress
• 125g hot-smoked trout , flaked

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 20 minutes

Ingredients

• 250g small new potatoes , halved
• 1 lemon , juiced
• 2 spring onions , sliced
• a small bunch dill , chopped
• 50g watercress
• 125g hot-smoked trout , flaked

Per serving

202 kcalories, protein 17.7g, carbohydrate 21g, fat 5.9 g, saturated fat 1.3g, fibre 2.2g, salt 1.02 g

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