SMOKED TROUT AND POTATO SALAD WITH CHARDONNAY DRESSING
SALADS do not need to be complicated, and dressed well with good olive oil, vinegar and a few ingredients, they can become simply stunning.
Trout, in particular, seems to have gone out of fashion, but I still have a preference for smoked trout rather than smoked salmon.
Smoked salmon tends to come from large fish farms and has a flabby or rubbery texture, whereas smoked trout is crisp and clean and goes perfectly well with these ingredients.
If you can't find Chardonnay vinegar, try a good quality white wine vinegar.
SMOKED TROUT AND POTATO SALAD WITH CHARDONNAY DRESSING
Ingredients
1dsp avocado oil
1tsp Chardonnay vinegar
A few chopped chives
Salt and pepper
Mixed leaves of rocket and watercress
75g poached smoked trout per person flaked
5 thick slices of cucumber per person, peeled, de-seeded and cut into half
1 slice spring onion
3 cooked new potatoes per person
Method
1. First make the dressing by whisking together the oil, vinegar and chives and add a pinch of salt and pepper.
2. Pour over the leaves and arrange on a plate. Flake the smoked trout and scatter over the leaves followed by the cucumber and spring onion.
3. Cut the potatoes in half and in a hot frying pan fry off until golden brown. Season and scatter over the salad and serve.
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