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Categories:Viewed: 98 - Published at: 9 years ago
Ingredients
- 2 lbs new potatoes, halved
- 3 tbsp white wine vinegar
- 4 tbsp canola oil
- 1 tsp wholegrain mustard
- 1/2 tsp granulated sugar
- 4 None pickles, chopped
- 1 tbsp capers
- 1 tbsp chopped fresh dill
- 12 oz smoked trout, flaked
Method
- Cook the potatoes in a large pan of salted, boiling water for 12-15 mins, or until tender. Drain thoroughly and pour into a serving bowl.
- Whisk the vinegar, oil, mustard and sugar together. Stir in the pickles and capers then season to taste. Drizzle the dressing over the warm potatoes and sprinkle with dill. Arrange the flaked trout on top and serve.
