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Warm Jersey Royal, smoked trout and watercress salad
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500g Jersey Royals, larger ones halved or quartered
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
½ x 20g pack dill, finely chopped, plus extra to serve
2 tsp hot horseradish
½ lemon, zest and juice
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.
This recipe first appeared in Waitrose Food, April 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in March 2018.