Smoked Trout & Potato Salad Recipe

Ingredients

150g Peppered Smoked Trout
Smoked Seaweed Butter or Welsh Salted Dragon 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 Môn Sea Salt & pepper
3 tbsp Cotswold Gold Rapeseed Oil or Fino 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.