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Hot smoked trout, new potato and pea shoot salad
Serves: 2
Total time: 
Recipe photograph by Maja Smend
Hot smoked trout, new potato and pea shoot salad
Recipe by Lucy Jessop
Serves: 2
Total time:
See more recipes
Nutritional information (per serving)
Calories
392Kcal
Fat
23gr
Saturates
8gr
Carbs
27gr
Sugars
5gr
Fibre
6gr
Protein
19gr
Salt
1.6gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 300g new potatoes, larger ones halved
- 1 x 100g pack asparagus tips
- 2 tbsp crème fraîche
- 2 tsp horseradish sauce, from a jar
- zest and juice of ½ lemon
- 1 tbsp extra-virgin olive oil
- 1 tbsp finely chopped chives
- 1 x 50g bag pea shoots
- 1 spring onion, very finely sliced
- 1 small avocado, stoned, peeled and sliced
- 1 x 125g pack Taste the Difference Scottish lightly smoked trout fillets
Step by step
-
Cook the potatoes in a pan of boiling salted water for 15 minutes or until tender; add the asparagus for the final 2-3 minutes of cooking time. Drain and cover with cold water; set aside to cool. Then drain well and slice the potatoes.
- For the dressing, whisk the crème fraîche, horseradish, lemon zest and juice and olive oil together and season with salt and pepper. Stir in the chives.
- Divide the pea shoots, sliced potatoes, asparagus and spring onion between 2 plates. Scatter the avocado slices and flake the trout on top. Drizzle over the dressing and serve straight away.