Smoked Trout & Potato Salad Recipe

Ingredients

150g Peppered Smoked Trout
50g Smoked Seaweed Butter or Welsh Salted Dragon Butter
200g Jersey Royal or Early Pembrokeshire Potatoes
100g peas
1 head Red Chicory
2 Radish
Handful of chives
Handful of parsley

Dressing –
½ garlic clove
1 tbsp Lilliput Capers
4-5 cornichons
1 lemon, juiced
1 tsp Dijon Mustard
Halen Môn Sea Salt & black pepper
3 tbsp Cotswold Gold Rapeseed Oil or Fino Extra Virgin Olive Oil

Cook the new potatoes until tender, strain and toss in the Smoked Seaweed Butter.

Run the peas under hot water in a colander until they defrost and just begin to soften and finely slice radish on a mandolin or with a knife. Keep the outer leaves of the chicory for decoration and chop the rest.

Combine all in a mixing bowl along with the chopped herbs.Crush ½ clove of garlic, chop the Capers and cornichons, add Dijon Mustard and a squeeze of lemon and emulsify with Cotswold Gold Rapeseed Oil or Fino Olive Oil.

Toss the dressing through the potato salad and add the flaked Smoked Trout if serving as a sharing salad.

For an individually plated presentation, spoon the potato salad into each bowl, then place a Smoked Trout Fillet, roughly broken in half, on top, followed by 3 chicory leaves.

Serve and enjoy!