Potato & smoked trout salad with mustard dressing - Good Food Middle East
A light smoked fish salad with dill, capers and watercress in a tangy vinaigrette, use mackerel instead of trout if you like
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Ingredients
- 800g potatoes, 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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