Smoked Trout Salad with Salsa Verde Dressing

Ingredients

• 500 gram (1 pound) kipfler (fingerling) potatoes
• 125 gram (4 ounces) green beans
• 3 cup (350g) firmly packed trimmed watercress
• 1 green oak leaf lettuce, leaves separated
• 300 gram (9½ ounces) hot-smoked trout, skinned, flaked
• 1 slice (50g) white bread, torn coarsely
• 1 1/2 tablespoon red wine vinegar
• 1/4 cup each loosely packed fresh basil leaves, flat-leaf parsley leaves and mint leaves
• 2 drained anchovy fillets, chopped coarsely
• 1 clove garlic, chopped coarsely
• 2 teaspoon rinsed, drained capers
• 2 tablespoon olive oil