- 500g new potato, scrubbed and cut in half
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 300g runner bean, trimmed and sliced
Runner beans have been growing in South America for over 2,000 years, and are a popular garden…
- 4 spring onions, sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- ½ bunch parsley, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 150g pack smoked trout, flaked
Farmed rainbow trout has pretty, spotty skin…
For the dressing
- 50ml extra-virgin olive oil
- juice ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 tbsp red wine vinegar
- 2 tsp wholegrain mustard
- 1 tbsp horseradish sauce
Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.
To make the dressing, mix all the ingredients together in a jar and shake well. Cook the potatoes in boiling salted water for 10 mins until just tender, then drain. Cook the beans in boiling salted water for 10 mins until tender, then plunge into ice water and drain.
Toss the warm potatoes and beans together with half the spring onions and parsley, and half the dressing. Spread over a platter, then scatter over the smoked trout. Scatter over the rest of the spring onions, drizzle with the remaining dressing and serve, or leave everyone to help themselves.