I thought I’d share a little recipe this week that we’ve been enjoying at home this spring and summer. It’s incredibly quick and easy to put together, with very little cooking and mainly just assembling. It’s perfect for whipping up after a busy morning of gardening on a Saturday or during a quick break from ferrying the kids around. When you don’t have much time but still crave something light, hearty, and homemade. If all the jobs are done for the day, it’s equally as good as an early supper and best enjoyed with a chilled glass of your favourite crisp white wine.
Hot Smoked Trout and New Potato Salad with a Horseradish dressing
Ingredients:
(For two)
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400g of new potatoes, scrubbed and halved
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2 hot smoked trout portions, flaked into bite-sized pieces
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2 spring onions finely sliced (keep the green tops to one side)
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A few chives finely chopped
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A small handful of flat-leaf parsley finely chopped
For the Horseradish Dressing
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2 large tbsp of Greek yoghurt
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1 tbsp horseradish cream (or a couple of teaspoons of fresh if you have it, adjust to taste)
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1 tsp Dijon mustard
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A squeeze of half a lemon
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Sea Salt and freshly ground black pepper to taste
Instructions
1. Get the potatoes boiling in some salted water until tender, drain and set to one side to cool off.
2. In a large bowl (ideally the one you will be serving in) mix all the dressing ingredients and season to taste.
3. Whilst still slightly warm, add the potatoes to the bowl along with the spring onions and chopped herbs and mix well.
4. Finally add the flaked smoked trout, some green tops from the spring onions and a couple of whole chives and drizzle with olive oil. Serve and enjoy!