Potato & smoked trout salad with mustard dressing recipe | Good Food
A light smoked fish salad with dill, capers and watercress in a tangy vinaigrette, use mackerel instead of trout if you like, from BBC Good Food.
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Ingredients
- 800g potato unpeeled
- 1 tbsp red wine vinegar
- 2 tsp dill finely chopped
- 1 tbsp baby caper in brine, drained and rinsed
- 1 small red onion thinly sliced into half moons
- 4 handfuls watercress picked
- 175g smoked trout (or mackerel) fillets, skin and bones removed, flesh broken into chunks
- 2 tbsp wholegrain mustard
- 2 tbsp red wine vinegar
- 2 tbsp extra-virgin olive oil
- 1 tsp caster sugar
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