Smoked fish and new potatoes go really well together in this salad from ” Jamie’s Dinners” by Jamie Oliver. It can be served as a starter, salad or main course.
Ingredients
- 800 g new potatoes
- 4 tablespoons creme fraiche or soured cream
- 2 lemons
- extra virgin olive oil
- 4 heaped tablespoons fresh horseradish or jarred horseradish
- 1 bunch fresh flat leaf parsley (30g)
- ½ bunch fresh chives
- 1 small bunch spring onions
- 300-400 g hot smoked trout from sustainable sources
Servings:
Instructions
- 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.
- Balance the 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.
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