Smoked trout, fennel and potato salad
A recipe from the Good Food collection.
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- 750 g (1 lb 10 oz) new potatoes
- 125 g (4½ oz/½ cup) mayonnaise
- 1½ tablespoons lime juice
- 1 teaspoon finely grated lime zest
- 3 tablespoons chopped flat-leaf (Italian) parsley
- sea salt, to taste
- 1 tablespoon red wine vinegar
- 2 teaspoons caster (superfine) sugar
- 4 tablespoons olive oil
- 1 large fennel bulb, trimmed and outer skin removed
- 1 red onion, finely sliced
- 100 g (3½ oz/4 cups) baby rocket (arugula)
- 1 tablespoon capers, rinsed and squeezed dry
- 350 g (12 oz) whole smoked trout, skin and bones removed, flesh shredded into bite-sized pieces
1. Put the potatoes in a steamer and cover with a lid. Sit the steamer over a saucepan or wok of boiling water and steam for 20–25 minutes, or until just tender (take care not to overcook them or they will fall apart when sliced). Drain and allow to cool for 5 minutes, then cut the potatoes into 1–2 cm (½–¾ inch) thick slices.
2. Meanwhile, combine the mayonnaise, lime juice, lime zest and parsley and season with sea salt and freshly ground black pepper.
3. Combine the vinegar, sugar, some sea salt and freshly ground black pepper in a large bowl and whisk until the sugar has dissolved. Slowly add the oil and continue to whisk until all the ingredients are combined. If the mixture is too thick, thin it down with 1–2 tablespoons of warm water, or until it reaches a drizzling consistency.
4. Add the fennel, onion, rocket and capers to the vinaigrette. Add the potatoes and half the smoked trout and toss gently to combine.
5. Divide the salad among serving plates and top with the remaining smoked trout. Drizzle the lime mayonnaise over each portion and serve with crusty bread.