Potato & smoked trout salad with mustard dressing

Potato & smoked trout salad with mustard dressing

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Prep: 20 mins Cook: 10 mins


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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  • 800g potato, unpeeled



    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 in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

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



    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



    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


  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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4th Apr, 2013
Why can I not add this to my folder
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