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Warm Jersey Royal salad with hot-smoked trout and herby vinaigrette


Serves: 4 as a light meal
timePrep time: 20 mins
timeTotal time:
Warm Jersey Royal salad with hot-smoked trout and herby vinaigrette
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
timePrep time: 20 mins
timeTotal 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 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 Cookery Workflow Editor, 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 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 Cookery Workflow Editor, 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

  1. 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).
  2. Meanwhile, cook the quails’ eggs in gently boiling water for 21⁄2 minutes, drain and rinse in cold water. Peel and halve.
  3. 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.
  4. 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.
  5. Arrange the Little Gem leaves on a serving platter or divide between individual plates, and drizzle with the rest of the dressing.
  6. 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.

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