Warm Jersey Royal salad with hot-smoked trout and herby vinaigrette
Serves: 4 as a light meal
Prep time: 20 minsTotal time: 
Recipe photograph by Maja Smend
Warm Jersey Royal salad with hot-smoked trout and herby vinaigrette
This warm salad is quick to throw together; perfect for a weekend lunch or light supper as we move into spring
Serves: 4 as a light meal
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
406Kcal
Fat
20gr
Saturates
5gr
Carbs
30gr
Sugars
4gr
Fibre
5gr
Protein
23gr
Salt
0.9gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 750g Jersey Royal potatoes, scrubbed
- 12 quails’ eggs
- 3 Little Gem lettuces, leaves separated
- 1 x 125g pack hot-smoked trout fillets
For the dressing
- 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
Step by step
- Add the potatoes to a pan of cold water with a pinch of salt, cover and bring to the boil. Simmer until tender (about 15 minutes, depending on their size).
- Meanwhile, cook the quails’ eggs in gently boiling water for 21⁄2 minutes, drain and rinse in cold water. Peel and halve.
- For the dressing, whisk together the mustard, olive oil, lemon zest and juice with some seasoning, then stir in the capers, herbs and spring onion.
- Drain the potatoes, refresh in cold water then crush lightly, using a potato masher. Mix with two-thirds of the dressing and leave to cool a little and take on the flavours of the dressing.
- Arrange the Little Gem leaves on a serving platter or divide between individual plates, and drizzle with the rest of the dressing.
- Spoon the warm potato salad onto the lettuce and top with the quails’ eggs and smoked trout, broken into large flakes. Garnish with a few extra chives and eat warm or at room temperature.
