Smoked trout & green toum salad

To make the toum, whizz the egg yolk, garlic, basil, parsley, lemon zest and juice in a food processor; season. While blending, slowly and continuously pour in the oil until it is all combined. This should produce a thick but pourable dressing.

In a pan of salted water, boil the potatoes for 15-20 minutes, until a knife inserted goes in easily, then drain and halve while still warm. Cut the lettuce into 6 long wedges and arrange over a serving platter, top with the halved potatoes and smoked trout, then drizzle the dressing all over, leaving some more on the side for dipping. Scatter the extra herbs on the top and serve.