Hot Tea Smoked Trout With New Potato Rocket Salad Recipes

Steps:

• Soak the onion slices in a bowl of ice water. Cover the potatoes with water in a pot; add a pinch of salt, cover and bring to a boil. Reduce to a simmer and cook, uncovered, until tender, 8 to 10 minutes. Drain and let cool slightly; pat dry.
• Meanwhile, whisk the creme fraeche, vinegar, olive oil and mustard in a large bowl to make a smooth dressing. Stir in the dill. Drain the onion, pat dry and add to the dressing. Add the potatoes and cucumber, season with salt and pepper and toss to coat.
• Divide the watercress among 4 plates and add some potato salad to each. Flake the trout with your fingers and scatter on top. Serve with pumpernickel bread and/or pickled beets, if desired.

Steps:

• Put the potatoes in a saucepan of lightly salted water and bring to the boil. Simmer for 10 mins or until tender, then drain. When cool enough to handle, peel and cut into thick slices. Put in a bowl and toss with vinegar and some seasoning.
• To make the dressing, mix all the ingredients together in a small bowl. Pour over the potatoes and add the dill, capers and onion. Arrange the salad on plates with a handful of watercress, then top with the smoked fish.

Steps:

• To make the dressing, mix all the ingredients together in a jar and shake well. Cook the potatoes in boiling salted water for 10 mins until just tender, then drain. Cook the beans in boiling salted water for 10 mins until tender, then plunge into ice water and drain.
• Toss the warm potatoes and beans together with half the spring onions and parsley, and half the dressing. Spread over a platter, then scatter over the smoked trout. Scatter over the rest of the spring onions, drizzle with the remaining dressing and serve, or leave everyone to help themselves.

Steps:

• Boil the potatoes in salted water for 15 mins until just tender. Drain and rinse under cold water to cool, then drain again. Heat the grill.
• Meanwhile, mix together the yogurt and mayonnaise, then season with a good squeeze of lemon. Gently stir into the potatoes with the capers, gherkins, most of the spring onion and cucumber.
• Season the trout, then grill on a baking sheet, skin-side down, for 3-4 mins depending on thickness, until just cooked. Scatter with lemon zest and serve with the potato salad, scattered with remaining spring onions. Cut the remaining lemon half into wedges for squeezing over.

Steps:

• Pile the salad leaves on 2 plates and divide the potatoes, radishes and beetroot between them. Flake over the smoked trout.
• Mix the horseradish and crème fraîche with enough milk to make a runny dressing. Season and drizzle over the salad.