INGREDIENTS: (Serves 4)
750g Jersey Royal potatoes, scrubbed (large ones halved)
4 large Free-Range eggs
3 Little Gem lettuces, leaves separated
2 packs 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
1. Add the potatoes to a pan & cover with boiling water. Bring to the boil & simmer until tender (about 15 mins, depending on their size). Meanwhile, cover the eggs with cold water & bring to the boil. Simmer for approx. 4 mins, (depending on size), then drain and rinse in cold water. Peel and halve.
2. For the dressing, whisk together the mustard, oil, lemon zest and juice with some seasoning, then stir in the capers, herbs and spring onion.
3. Drain the potatoes, then mix with two-thirds of the dressing and leave to cool a little. Arrange the lettuce 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 eggs and smoked trout, broken into large flakes. Sprinkle with a few extra chives and serve. Deliciously good!!