Trout, Watercress and Potato Salad
By OcadoLifeWaxy 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
Total time
Servings
Prep time
Cooking time
Ingredients
5 total- 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
3 stepsStep 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.