Trout and Leftover Roast Potato Salad

Cooking Time 15 minutes

Serves 2-4

INGREDIENTS

  • Smoked Trout Salad
  • 150g Smoked Trout
  • 400g leftover roast potatoes, sliced into 3cm pieces and microwaves to lift them
  • Half cup peas defrosted
  • Mint leaves
  • Lemon slices

  • Lemon Dill Dressing
  • Half cup extra virgin olive oil or use a neutral-tasting oil if you prefer
  • Third cup freshly squeezed lemon juice from about 2 medium lemons

PERFECT WITH
Blue Potatoes

ALSO GREAT WITH
Yellow Potatoes

INSTRUCTIONS

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Roast potatoes have never tasted so good! Gently heat your potatoes to shake off the cold from the fridge and soften them a little, then partner with smoked trout, lemon, dill and bright garden peas! This dish is perfection in it’s simplicity. Serve with a leafy green salad on the side and enjoy for lunch or dinner.

  1. Combine the dressing ingredients in a blender and wizz in a couple of short bursts then taste and season
  2. Give the potatoes a gentle microwave to bring to room temp and toss with half the dressing.
  3. Arrange your potatoes on a deep platter and scatter with the rest of the ingredients.
  4. Serve with extra dressing on the side.

TIP: Serve with a leafy green salad on the side and enjoy for lunch or dinner.

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