Name: Warm potato and smoked trout salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 750 gram kipfler potatoes, scrubbed, unpeeled; 1 tablespoon dijon mustard; 2 tablespoon red wine vinegar; 1 tablespoon finely chopped fresh dill; 1/4 cup olive oil; 300 gram whole hot smoked trout; 1 stalk celery, trimmed, thinly sliced; 1 shallot, thinly sliced; 150 gram mixed salad leaves; 1 tablespoon baby capers, rinsed, drained

Ingredients

750 gram kipfler potatoes, scrubbed, unpeeled

1 tablespoon dijon mustard

2 tablespoon red wine vinegar

1 tablespoon finely chopped fresh dill

1/4 cup olive oil

300 gram whole hot smoked trout

1 stalk celery, trimmed, thinly sliced

1 shallot, thinly sliced

150 gram mixed salad leaves

1 tablespoon baby capers, rinsed, drained

Method

1.In a medium saucepan, place potatoes, covering with water and seasoning with salt. Boil for 15 minutes or until tender. Drain. Cut into 2cm slices.

2.Meanwhile, in a small bowl, whisk mustard, vinegar and dill; gradually whisk in oil. Season to taste.

3.In a large serving bowl, place warm potatoes with mustard dressing; toss gently to coat.

4.Discard skin and bones from trout; flake into large chunks. Add trout to potatoes with celery, shallot, salad leaves and capers; toss gently to combine.

Smoked salmon can be used instead of trout, if preferred.
Note

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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