Hot potato, egg and smoked trout salad

Recipes~Plus

Cooking time: Less than 30 minutes

Healthy options: Vegetarian

Serves: 4

Type: Salad

Tools

Kitchen friendly view

Ingredients

800g chat (baby) white or red potatoes
2 eggs
150g packet smoked trout fillet portion, slivered
60g baby rocket
3 sticks celery, diced
1 small red onion, halved, thinly sliced from tip to root
1⁄3 cup lemon juice
1 tablespoon baby capers, rinsed
1 tablespoon olive oil

Preparation method

1. Place potatoes in a large saucepan; rest eggs on potatoes. Cover with cold water and bring to the boil. Reduce heat; simmer, turning eggs occasionally, for 7 minutes.

2. Remove eggs using a slotted spoon; cool under cold running water. Continue cooking potatoes for 5-8 minutes until tender when pierced. Drain.

3. Quarter potatoes; place in a serving bowl with fish, rocket, celery and onion.

4. Combine lemon juice, capers and oil;season to taste with salt and black pepper. Pour dressing over salad; lightly toss to combine. Peel and quarter the eggs; serve atop salad.

Look for baby coliban or red-skinned pontiacs; or cut larger potatoes into 3cm chunks.

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