“I’m pretty sure that smoked fish and new potatoes are a match made in heaven, but there are a few extras that can turn it into something even more memorable and comforting. A squeeze of lemon juice is one example, but horseradish is even better! Of course you can use the jarred stuff, which you can get creamed or preserved, but remember that you’ll probably have driven past a hundred jars of the stuff growing wild, on the way to the market! ”
- 800 g new potatoes
- 4 tablespoons crème fraîche , or soured cream
- 2 lemons
- extra virgin olive oil
- 4 heaped tablespoons fresh horseradish , or jarred horseradish
- 1 bunch of fresh flat-leaf parsley , (30g)
- ½ a bunch of fresh chives
- 1 small bunch of spring onions
- 300 g hot-smoked trout , from sustainable sources
- Scrub the potatoes and cook them in boiling salted water until tender, then drain.
- While still warm, but cool enough to handle, either cut the potatoes in half or squash them into a large salad bowl.
- Add the crème fraîche, the zest and juice of 1 lemon and 4 tablespoons of oil. Toss around, then season to taste with sea salt and black pepper.
- Add or finely grate in the horseradish, tasting as you go, then finely chop the parsley and chives and throw these into the bowl.
- Trim, finely slice and add the spring onions, tear in the smoked trout, and mix together.
- Now it’s very important to balance your salad with more seasoning and maybe an extra squeeze of lemon juice. You may even want to give it more of a kick by adding some extra horseradish. Personally, I love to add a lot of horseradish and make it really hot.
- Great served as a starter, salad or even dinner if you love it as much as I do.
PS It’s nice to try lightly grilling the fish if you prefer to eat it warm.
Source: Jamie Oliver