A good summery salad as a light lunch or early supper, but still delicious in the winter months. You can serve this salad warm or cold.
Serves: 4
Preparation Time: 10 minutes
Cook Time: 15-20 minutes (for the potatoes)
INGREDIENTS:
4 cooked smoked trout fillets (approx. 4 oz each)
1 lb baby ‘new’ potatoes, cooked for 15-20 minutes
8 green onions or scallions, cleaned and chopped at an angle
4 tbsp mayonnaise
Juice of 1 lemon
Plenty of freshly milled black pepper
A few sprigs of mint, finely chopped
METHOD:
Cook the potatoes until tender, but try not to split them.
In a bowl, flake the smoked trout, add the green onions, pepper, mayonnaise, lemon juice and chopped mint.
Add the potatoes whilst still warm, or wait until they are cold. Mix everything thoroughly.
Place on one large plate or separate plates, season and serve with a little more salad.