Friday, 2 January 2015

Smoked Trout, Potato, Bean and Asparagus Salad

Good to make on a hot day. Assemble this salad at the last minute as it is best made when the potatoes are hot and the green vegetables are still warm. Add some crusty bread  and maybe a bowl of sliced tomatoes for a delicious lunch or light dinner..

Smoked Trout, Potato, Bean and Asparagus Salad
This is a warm vegetable salad; the potatoes absorb the flavour of the trout and the dressing better when warm.

12 baby/small new potatoes
18 green beans
2 bunches asparagus
1packet/150 g smoked trout fillets, flaked
1 tablespoon capers
1/4 cup chopped parsley
Zest of 1 lemon
Freshly ground black pepper

Juice of 1 lemon
2 tablespoons good quality mayonnaise
2 tablespoon lemon olive oil
1 – 2 tablespoons sushi vinegar, according to taste

Combine dressing ingredients in a small screw top jar, shake, and season with a little salt if necessary.
Wash/scrub potatoes. Place in a pot of cold water and slowly bring to boil, reduce heat and simmer until just cooked. Drain and cut each potato into halves. This will take approximately 20 minutes, longer for larger potatoes.

Blanch beans and asparagus, quicly refresh under cold water and drain well. 

Place potatoes, asparagus and beans on a serving platter

Sprinkle the parsley, lemon zest some pepper and most of the capers over the top, reserve a few for garnish.

Scatter the flaked trout over the salad, *pour some of the dressing  over the salad and top with remaining capers.

* Add as much dressing as you like, I think it is better to use less and add more at the table. Store any unused dressing in the fridge.

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