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Trout, Watercress and Potato Salad

Trout, Watercress and Potato Salad

By OcadoLifePublished on 03 April 2026Waxy 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.
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Time and servings

25 minsTotal time
2Servings
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.