Smoked Trout and Warm Potato with Tarragon & Shallot Dressing
A quick and easy salad that can be adapted to what you have in your cupboard. For example, a sprinkling of dried tarragon works just as well as fresh, and red wine vinegar can be used instead of white wine vinegar, or you can add green beans and boiled eggs - it’s so versatile!
Prep: 10 mins
Cook: 15-20 mins
Serves 4
Ingredients
- 2 x Caught & Delivered Smoked Trout Fillets
- 750g new potatoes
- Salad leaves
- 1 tbsp capers
Dressing
- 1 shallot, finely chopped
- 25ml extra virgin olive oil
- 4 tbsp white wine vinegar
- 4 tbsp Dijon mustard
- 1/2 clear honey
- Small handful tarragon leaves, chopped
Method
1. Wash the potatoes and boil them for 15-20 minutes until tender.
2. Meanwhile, make the dressing. Put the dressing ingredients in a large bowl and stir well. Reserve a little of the dressing to drizzle over the salad at the end.
3. When the potatoes are cooked, drain them, add them to the dressing bowl and toss well.
4. Allow to cool and then assemble on plates or a sharing platter. Make a bed of salad leaves and put the potatoes on top. Gently flake the smoked trout over the potatoes, sprinkle on the capers.
Finally drizzle over the remaining dressing.