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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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.
