Smoked Trout & Potato Salad Recipe

Serves 2 – Perfect for a light lunch or supper

Our huge thanks to Lara for her wonderful recipe and photographs

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Ingredients

150g Black Mountains Peppered Smoked Trout Potato Salad Recipe

Black Mountains Smoked Seaweed Butter or Welsh Farmhouse Butter

200g Jersey Royal or Early Pembrokeshire Potatoes

100g peas

1 head Red Chicory

2 Radish

Handful chives

Handful parsley

Dressing

½ garlic clove

1 tbsp capers

4-5 cornichon

1 lemon

1tsp Dijon mustard

Halen Mon Sea Salt + pepper

3 tbsp Good quality Rapeseed Oil or Extra Virgin Olive Oil

Cook the new potatoes until tender, strain and toss in smoked seaweed butter.

Run peas under hot water in a colander until they defrost and just begin to soften.

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.

Dressing:

Crush ½ clove of garlic, chop the capers and cornichons, add Dijon mustard and a squeeze of lemon and emulsify with rapeseed or olive oil.

Toss dressing through the vegetables then add flaked smoked trout if serving as a sharing salad. For an individually plated presentation, spoon the potato salad into each bowl, then place a trout fillet, roughly broken in half, on top, followed by 3 chicory leaves.