Smoked Trout, Potato & Preserved Lemon Salad

Smoked trout, potato and preserved lemon salad
Serves 4

Ingredients

  • 600g peeled Dutch cream potatoes

  • 120g aioli

  • 120g sour cream

  • 1/2 cup chopped flat leaf parsley

  • finely diced rind of a preserved lemon

  • 2 finely chopped golden shallots

  • 320g hot smoked trout, flaked

Method
Cook the potatoes in boiling salted water until tender (10-15 minutes). Drain, chop and set aside to cool slightly. Add the aïoli, sour cream, parsley, preserved lemon, shallots, and hot-smoked trout, toss to combine, season to taste and serve.

Johanna Bostock2 Comments