Smoked-trout, potato and cherry tomato salad

Name: Smoked-trout, potato and cherry tomato salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 6 kipfler potatoes, scrubbed; 1/4 cup (60ml) olive oil; 2 tbsp white wine vinegar; 2 tsp Dijon mustard; 2 tbsp roughly chopped dill sprigs; 250g cherry tomatoes, halved; 60g pea shoots (see note) or wild rocket; 2 x 170g skinless hot-smoked ocean trout portions (see note), flaked into large pieces

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 4

Cost: $5.42 /serving

Author : Kate Tait

easy salad boil

Smoked-trout, potato and cherry tomato salad

Ingredients

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6 kipfler potatoes, scrubbed1/4 cup (60 milliliters) olive oil2 tbsp white wine vinegar2 tsp Dijon mustard2 tbsp roughly chopped dill sprigs250 grams cherry tomatoes, halved60 grams pea shoots (see note) or wild rocket2 x 170 grams skinless hot-smoked ocean trout portions (see note), flaked into large pieces

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Instructions

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Step 1

Cook the potatoes in a large saucepan of boiling salted water for 12-15 minutes or until tender. Drain and rinse under cold water until cool enough to handle. The skin will be quite flaky and easy to peel with a paring knife.

Step 2

Place the olive oil, vinegar and mustard in a salad bowl and whisk to combine. Cut the peeled potatoes into 1cm-thick rounds and add to the dressing with the dill and halved cherry tomatoes. Season to taste, then toss well to combine. Gently toss with the pea shoots or rocket leaves and flaked ocean trout, then serve.