Richly flavoured and wonderfully delicious, Smoked Trout makes a simple and elegant addition to any meal. Combined with steamed new potatoes, crème fraîche and creamed horseradish, then tossed with grated lemon zest, chopped scallions, parsley and chives, my friend Cory's Smoked Trout Salad is perfect as a light entrée for an outdoor summer lunch. Served with a bowl of his Chilled Pea Soup to start, there might even be a little room left for dessert.
Cory's Smoked Trout Salad with Horseradish & New Potatoes
Recipe courtesy of Jamie Oliver
1 1/2 lb new potatoes, scrubbed
1 small bunch of spring onions
1 small bunch of fresh flat-leaf parsley, leaves picked and roughly chopped
1 small bunch of fresh chives
Sea salt and freshly ground black pepper
4 tbsp Greek yogurt or crème fraîche
3 tbsp good extra virgin olive oil
zest and juice of 1 lemon
4 tsp creamed horseradish
14 oz lightly smoked trout
Bring a pot of salted cold water to the boil. Add the potatoes and simmer until tender, about 15 minutes. Drain and leave to steam dry. When cool enough to handle, either cut them in half or squash them into a large salad bowl. Add the Greek yogurt or crème fraîche with the lemon zest and juice. Add the creamed horseradish and season to taste with salt and pepper. Throw in the parsley, chives and spring onions; tear in the smoked trout, and mix everything together. To serve, divide between four serving bowls and garnish with sprinkle of Maldon Salt and a grind of fresh cracked pepper.