zoom Warm Jersey Royal, smoked trout and watercress salad
  • Save to your scrapbook
  • Save to your scrapbook

    Warm Jersey Royal, smoked trout and watercress salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Warm Jersey Royal, smoked trout and watercress salad

    • Gluten Free
    • Preparation time: 20 minutes
    • Cooking time: 20 minutes
    • Total time: 40 minutes

    Serves: 4

    Ingredients

    500g Jersey Royals, larger ones halved or quartered
    150g watercress
    2 x 125g packs hot smoked rainbow trout fillets, flaked into large pieces
    2 salad onions, sliced
    200g pack sugar snap peas, halved lengthways

    WATERCRESS, YOGURT AND DILL DRESSING
    150g Greek-style yogurt
    50g watercress
    ½ x 20g pack dill, finely chopped, plus extra to serve
    2 tsp hot horseradish
    ½ lemon, zest and juice

    Method

    1. Cook the potatoes in a large pan of simmering salted water for 15-20 minutes, until tender, then drain. Meanwhile, make the dressing: put all the ingredients into a blender, season and whizz until smooth.

    2. Discard any thick stems from the watercress and arrange over a serving platter. Scatter over the potatoes, trout, salad onions and sugar snap peas. Drizzle over the dressing and scatter with more dill. 

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Food, April 2018 issue. Download the Waitrose Food app for the full issue

    Comments

    Average user rating

    5 stars

    Glossary