Oakwood Smoked Trout and Potato Salad
Oakwood Smoked Trout and Potato Salad
Servings: 4
A beautiful salad to make the most of the region’s excellent potatoes and our smoked trout from Oakwood Smokehouse. Easy to make, very delicious, and perfect with a glass of white wine or a lightly hopped beer.
Ingredients
- 600g new season’s potatoes
- ½ bunch dill, chopped
- ½ bunch parsley, chopped
- 125ml extra virgin olive oil
- 40ml cider vinegar
- 1 tablespoon honey
- 1 teaspoon French mustard
- Salt and pepper
- 1 Oakwood Smokehouse smoked trout
- Lemon zest
- 1 tablespoon capers
Method
- Peel the potatoes. Place in a saucepan and cover with cold water over high heat— cook for 20 minutes or until just soft when a skewer is inserted. Drain and allow to cool until warm. Meanwhile, make the dill and honey dressing by placing the dill, parsley, oil, vinegar, honey, and mustard in a food processor until smooth. Slice the potatoes into rounds and place them on a plate. Season with salt and pepper. Pour over the dressing. Remove the flesh from the fish and arrange attractively around the potatoes. Sprinkle over the lemon zest and capers. Serve with a chilled Passing Clouds chardonnay.