800 g new potatoes
4 tablespoons crème fraîche , or soured cream
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
How to Prepare
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.