Cold Smoked Piddle Trout and Potato Salad with Capers, Lemon, Red onion, Apple, Dill and Cracked Black Pepper.
Serves 2 people or 4 as a side dish
Takes approximately 30 minutes
Roughly 500g new potatoes, cut into large chunks
2 tbsp. crème fraiche or full-fat natural yoghurt
1 granny smith apple, finely sliced into segments
½ red onion, finely sliced into thin strips
Around 1 tbsp capers, you can always add more depending on how salty they are
The juice and zest of one lemon and extra to cut into segments and garnish the dish
Handful of fresh dill, roughly chopped
Several sprigs of fresh chives, roughly chopped
Black pepper and Sea salt to taste
Most importantly, several sliced of The Real Cure Cold Smoked Piddle Trout
Begin by adding the chopped potatoes to boiling, salted water. Cook for around 10-15 minutes until tender
Drain and leave to cool.
Once cool, combine with all other ingredients apart from the trout. Taste and season according with salt and pepper.
Layer the trout slices on top of the potato mixture. Garnish with segments of lemon, dill and chives.
This is a really versatile recipe and can easily be changed slightly depending on what you have in the fridge.
The Real Cure
t: 07970 000 681