A simple and elegant assembly job supper. Boil some potatoes, flake the smoked trout and you have the building blocks for an ideal al fresco meal.
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500g new potatoes
20g unsalted butter
Small bunch of dill, finely chopped
1 small red onion, thinly sliced
Lemon, juice of
1/2 cucumber
8–10 radishes
200g hot smoked trout
75g trout caviar
Sea salt and freshly ground black pepper
For the dressing:
1 tbsp creamy horseradish
2 tbsp half-fat crème fraîche
Good squeeze of lemon juice