Name: Smoked trout and potato salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 750 gram baby new potatoes, halved; 2 x 385g whole smoked trout; 1 small red onion (100g), sliced thinly; 2 green onions, sliced thinly; 2 tablespoon drained capers, rinsed; 1 tablespoon fresh dill, finely chopped; 4 large_piece iceberg lettuce leaves; 2 tablespoon lemon juice; 1 tablespoon olive oil; 1 teaspoon dijon mustard

Ingredients

750 gram baby new potatoes, halved

2 x 385g whole smoked trout

1 small red onion (100g), sliced thinly

2 green onions, sliced thinly

2 tablespoon drained capers, rinsed

1 tablespoon fresh dill, finely chopped

4 large_piece iceberg lettuce leaves

2 tablespoon lemon juice

1 tablespoon olive oil

1 teaspoon dijon mustard

Method

1.Boil, steam or microwave potato until tender, drain. Cook potato on heated oiled grill plate (or grill or barbecue) until browned both sides.

2.Meanwhile, discard skin and bones from fish, flake flesh into large bowl.

3.To make dressing. Combine juice, oil and mustard in a screw top jar and shake well.,

4.Add potato to large bowl along with onions, capers and dill, toss gently to combine. Divide salad among lettuce leaves.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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