Smoked trout and Jersey Royal salad

Smoked trout and Jersey Royal salad

With tangy capers, cress and fresh parsley

With tangy capers, cress and fresh parsley

Serves 4

Cooks In30 minutes

DifficultySuper easy

Nutrition per serving

• Calories 283 14%

• Fat 7.2g 10%

• Saturates 2.7g 14%

• Sugars 4.8g 5%

• Protein 19.8g 40%

• Carbs 32.9g 13%

Of an adult's reference intake

Ingredients

• 800 g Jersey Royals or other new potatoes , scrubbed
• 2 tablespoons crème fraîche
• 1 lemon , zest and juice of
• 1 red onion , peeled and very finely sliced
• 1 small bunch fresh flat-leaf parsley , leaves picked and roughly chopped
• 100 g jar Delicia's capers , drained
• 1 punnet salad cress
• sea salt
• freshly ground black pepper
• 300 g lightly smoked trout , from sustainable sources, ask your fishmonger

Method

1. Place your potatoes in a pan of cold water, bring to the boil and simmer until cooked. Drain and allow to cool.
2. In a bowl, mix the crème fraîche with the lemon zest and juice. Add the potatoes, onion, parsley and capers, then snip your cress into the bowl. Season with salt and pepper and mix well.
3. Divide between four serving bowls and flake the smoked trout over the top.