Smoked trout, shelled peas and kipfler potatoe salad with a horse radish cream dressing

Smoked trout, shelled peas and kipfler potatoe salad with a horse radish cream dressing

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Smoked trout, shelled peas and kipfler potatoe salad with a horse radish cream dressing

 

1 whole smoked trout. separate and discard skin and bone

6 kipfler potatoes boiled to tender

1.5 cups blanched shelled peas

4 red radish, quartered and finely sliced

1/4 bunch shredded dill

4 shallots sliced

2 tablespooons of capers

1/2 teaspoon of grated lemon zest

 

Combine all ingredients together, reserving several trout pieces for garnish.

 

 

Dressing.

 

3 tablespoons of olive oil

3 tablespoons whole egg mayonaise

2 tablespoons lemon juice

1 tablespoon of apple cider vinegar

1 teaspoon of dijon mustard

2 teaspoons of whole grain mustard

Salt and cracked pepper to taste.

 

 

Combine all dressing ingredients together, then gently toss through salad.

 

Plate up in a large bowl, dress with reserved trout, and a sprig of dill.

 

Serve with a chilled Australian Semillon. Enjoy.