Smoked trout, horseradish & new potato salad
Chives, parsley & spring onions
Chives, parsley & spring onions
Serves 4
Cooks In20 minutes
DifficultyNot too tricky
Nutrition per serving
Calories 449 22%
Fat 25.9g 37%
Saturates 7.0g 35%
Sugars 3.9g 4%
Salt 2.7g 45%
Protein 22.3g 45%
Carbs 31.8g 12%
Fibre 4.4g -
Of an adult's reference intake
Ingredients
- 800 g new potatoes
- 4 tablespoons crème fraîche , or soured cream
- 2 lemons
- extra virgin olive oil
- 4 heaped tablespoons fresh horseradish , or jarred horseradish
- 1 bunch of fresh flat-leaf parsley , (30g)
- ½ a bunch of fresh chives
- 1 small bunch of spring onions
- 300 g hot-smoked trout , from sustainable sources
Recipe From
Penguin Anniversary Edition: Jamie's Dinners
By Jamie Oliver
Method
- Scrub the potatoes and cook them in boiling salted water until tender, then drain.
- While still warm, but cool enough to handle, either cut the potatoes in half or squash them into a large salad bowl.
- Add the crème fraîche, the zest and juice of 1 lemon and 4 tablespoons of oil. Toss around, then season to taste with sea salt and black pepper.
- Add or finely grate in the horseradish, tasting as you go, then finely chop the parsley and chives and throw these into the bowl.
- Trim, finely slice and add the spring onions, tear in the smoked trout, and mix together.
- Now it’s very important to balance your salad with more seasoning and maybe an extra squeeze of lemon juice. You may even want to give it more of a kick by adding some extra horseradish. Personally, I love to add a lot of horseradish and make it really hot.
- Great served as a starter, salad or even dinner if you love it as much as I do.
Tips
PS It’s nice to try lightly grilling the fish if you prefer to eat it warm.
