Fish Easy Entrees

Smoked-trout, potato and cherry tomato salad

Name: Smoked-trout, potato and cherry tomato salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 6 kipfler potatoes, scrubbed; 1/4 cup (60ml) olive oil; 2 tablespoons white wine vinegar; 2 teaspoons Dijon mustard; 2 tablespoons roughly chopped dill sprigs; 250g cherry tomatoes, halved; 60g pea shoots or wild rocket; 2 x 170g skinless hot-smoked ocean trout portions, flaked into large pieces

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15m

Smoked-trout, potato and cherry tomato salad

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This potato salad is given a gourmet make-over with the addition of smoked trout, cherry tomatoes and pea shoots.

6 kipfler potatoes, scrubbed
1/4 cup (60ml) olive oil
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
2 tablespoons roughly chopped dill sprigs
250g cherry tomatoes, halved
60g pea shoots or wild rocket
2 x 170g skinless hot-smoked ocean trout portions, flaked into large pieces

Method

1.

Cook the potatoes in a large saucepan of boiling salted water for 12-15 minutes or until tender. Drain and rinse under cold water until cool enough to handle. The skin will be quite flaky and easy to peel with a paring knife.
2.

Place the olive oil, vinegar and mustard in a salad bowl and whisk to combine. Cut the peeled potatoes into 1cm-thick rounds and add to the dressing with the dill and halved cherry tomatoes. Season to taste, then toss well to combine. Gently toss with the pea shoots or rocket leaves and flaked ocean trout, then serve.

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