Orford Smoked Fish and Potato Salad
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Ingredients
- 300 g smoked trout fillets
- 400 g new potatoes
- 5 g fresh chives, snipped
- 80 g soured cream
- 1 tsp horseradish sauce
- 40 g watercress
Nutrition (per serving)
- Calories
- 252 kcal
- Protein
- 19.8 g
- Carbohydrate
- 16.3 g
- of which sugars
- 2.5 g
- Fat
- 11.9 g
- of which saturates
- 4 g
- Fibre
- 1.7 g
- Salt
- 1.48 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the new potatoes for 15-18 minutes until tender, then drain and leave to cool slightly before halving.
- 2
Mix the soured cream with the horseradish sauce and most of the chives.
- 3
Toss the warm potatoes with the dressing.
- 4
Flake the smoked trout into large pieces and scatter over the potatoes with the watercress.
- 5
Scatter with the remaining chives and serve.
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