Trout, Watercress and Potato Salad
By OcadoLife
Published on 03 April 2026
Waxy spuds, smoky fish, peppery leaves and the crisp bite of sugar snaps are a winning combo in this simple dish of Trout, Watercress and Potato Salad. Enjoy it with crusty bread and a glass of crisp white wine.
Time and servings
25 minsTotal time
5 minsPrep time
20 minsCooking time
Ingredients
- 300g baby potatoes, such as Jersey Royals, halved if large
- 2 tbsp vinaigrette of your choice, plus extra to serve
- 50g watercress
- 150g sugar snap peas, sliced lengthways
- 160g smoked trout fillets, flaked
Method
Step 1
Steam or boil the potatoes for 20 mins or until tender; drain and leave to cool a little.Step 2
Toss with the vinaigrette, then divide between plates along with the watercress and sugar snap peas .Step 3
Gently flake over the fish and finish with an extra drizzle of vinaigrette and a good grind of black pepper.