Warm Jersey Royal salad with hot-smoked trout and herby vinaigrette recipe
This warm salad is quick to throw together; perfect for a weekend lunch or light supper as we move into spring
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Ingredients
- 750g Jersey Royal potatoes, scrubbed
- 12 quails’ eggs
- 3 Little Gem lettuces, leaves separated
- 1 x 125g pack hot-smoked trout fillets
- ½ tbsp wholegrain mustard
- 3 tbsp extra-virgin olive oil
- zest and juice of ½ lemon
- 1½ tbsp miniature capers, rinsed
- 1 tbsp snipped chives, plus extra to serve
- 2 tbsp chopped flat-leaf parsley
- 1 spring onion, finely chopped
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