A satisfying salad that makes for a sophisticated Easter side. Using a classic flavour combination of potato, trout, dijon and capers, it's one that'll have everyone impressed. Hearty enough to be eaten on its own and pretty enough to take to an Easter affair!
Ingredients
800g potatoes, skin on, washed and quartered
1/2 fennel, thinly sliced
150g green beans, blanched in hot water
4 sprigs spring onion, chopped
1 smoked trout, shredded
2 tbsp dill, finely chopped
1/2 bunch parsley, roughly chopped
2 tbsp capers
2 tbsp olive oil
Dressing
1/2C yoghurt
2 tbsp mayonnaise
1 tsp dijon mustard
1/2 lemon rind and juice
Method
Place potatoes in a large saucepan and cover with cold water. Add in a couple of pinches of salt and bring to a boil.
Reduce to a simmer and cook until potatoes are just cooked, around 15-20 mins. Drain and set aside.
In a large bowl, place the potatoes, blanched green beans, fennel, spring onion, herbs, capers and smoked trout.
Using your hands, gently toss to combine.
To make the dressing, mix all ingredients in a small bowl and season to taste.
Pour dressing on top of salad and follow with olive oil to help loosen. Mix gently with your hands as utensils tend to mash the potatoes.
Season with flaked salt and plenty of freshly cracked pepper.
