Smoked Trout and Potato Salad

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.

Par boil the potatoes, before slicing and frying off in a single layer in a pan over a medium heat with the butter and some seasoning. Allow to fry for 5-6 minutes until golden brown on both sides.
As the potatoes are frying, make the dressing, whisk together the horseradish with the crème fraîche and lemon juice. Add plenty of seasoning and a small amount of the dill.
Put the onion into a bowl with some seasoning and juice of half the lemon and set side to lightly pickle.
Using a mandolin, thinly slice the radish & cucumber.
Flake the trout and assemble on a plate with the potatoes and veg. Add another squeeze of lemon juice, dollop the dressing over the salad, add in the trout caviar and serve.

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

If you make this recipe, be sure to tag your photo #DonalSkehan

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