Name: Warm trout salad with dill & lemon
Total time: 45 min
Yield: 2
Cuisine: French
Ingredients: 200g baby new potato (about 12); 120g pack smoked trout flaked; 50g mixed herb salad; a few shreds of lemon zest; 5 tbsp olive oil; 2 tsp tarragon vinegar or lemon juice; a sliver of garlic crushed; 1 tbsp finely chopped fresh dill; 3 tbsp crème fraîche or double cream; 1 tbsp lemon juice; 1 tbsp finely chopped fresh dill

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Warm trout salad with dill & lemon

Warm trout salad with dill & lemon

Geraldene Holt

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Serves 2

Easy

Total time: 45 mins

Ready in 45 minutes

A star rating of 4 out of 5.1 ratingRate

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This makes a wonderful supper or lunch, served with a crusty baguette and a French dry white wine

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Ingredients

Nutrition

Units:

MetricUS

200g baby new potato

(about 12)
120g pack smoked trout

flaked
50g mixed herb salad
a few shreds of lemon zest

For the vinaigrette

5 tbsp olive oil
2 tsp tarragon

vinegar or lemon juice
a sliver of garlic

crushed
1 tbsp finely chopped fresh dill

For the cream dressing

3 tbsp crème fraîche

or double cream
1 tbsp lemon juice
1 tbsp finely chopped fresh dill

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Nutrition: per serving

kcal483
fat38g
saturates9g
carbs18g
sugars0g
fibre2g
protein18g
salt1.52g

Method

step 1

Scrub, scrape and halve the potatoes, then cook in salted boiling water for 8-10 minutes until tender. Meanwhile, make the vinaigrette by mixing the olive oil with the vinegar, crushed garlic and salt and pepper to taste, then mix in the dill. (To speed things up all the ingredients can be shaken vigorously in a clean screw top jar.) Drain the potatoes and return them to their pan. Spoon over 2 tbsp of vinaigrette, cover the pan with its lid or a plate, and keep warm.
step 2

Gently warm the crème fraîche, lemon juice and dill for the cream dressing in another pan (a shallow one is best), stirring all the time until blended. Add the trout flakes and toss gently over a low heat until the fish is warm.
step 3

Scatter the salad and herb leaves over two plates, trickle over some of the remaining vinaigrette and spoon the dressed potatoes round the edge. Gently stir the lemon zest into the fish, then spoon the fish and dressing into the centre of the salad. Serve straight away. Any leftover vinaigrette can be served separately or saved in a screw top jar in the fridge for up to a week.

Recipe from Good Food magazine, May 2003

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A star rating of 4 out of 5.1 rating

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