Smoked trout, horseradish & new potato salad

                    Chives, parsley & spring onions

                    Smoked trout, horseradish & new potato salad

                    Smoked trout, horseradish & new potato salad

                    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
                    Recipe From

                    Penguin Anniversary Edition: Jamie's Dinners

                    By Jamie Oliver
                    Tap For Method

                    Ingredients

                    • 800 g new potatoes
                    • 4 tablespoons crème fra?che , 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)
                    • ? a bunch of fresh chives
                    • 1 small bunch of spring onions
                    • 300 g hot-smoked trout , from sustainable sources
                    Tap For Method
                    Recipe From

                    Penguin Anniversary Edition: Jamie's Dinners

                    By Jamie Oliver
                    Tap For Ingredients

                    Method

                    1. Scrub the potatoes and cook them in boiling salted water until tender, then drain.
                    2. While still warm, but cool enough to handle, either cut the potatoes in half or squash them into a large salad bowl.
                    3. Add the crème fra?che, the zest and juice of 1 lemon and 4 tablespoons of oil. Toss around, then season to taste with sea salt and black pepper.
                    4. Add or finely grate in the horseradish, tasting as you go, then finely chop the parsley and chives and throw these into the bowl.
                    5. Trim, finely slice and add the spring onions, tear in the smoked trout, and mix together.
                    6. 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.
                    7. 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.

                    Recipe From

                    Penguin Anniversary Edition: Jamie's Dinners

                    By Jamie Oliver

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