• 300g jersey royals, larger ones halved
  • 100g asparagus tips, washed
  • 2 tbsp crème fraîche
  • 2 tbsp horseradish sauce
  • ½ lemon, zested and juiced
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp fresh chives, washed and finely chopped
  • 50g pea shoots
  • 1 spring onion, washed and very finely sliced
  • 1 small avocado, stoned, peeled and sliced
  • 125g smoked trout fillets


  1. 1

    Cook the potatoes in a pan of boiling salted water for 15 minutes or until tender. Add the asparagus for the final 2-3 minutes of cooking time. Drain and cover with cold water, then set aside to cool. Drain well and slice the potatoes. 

  2. 2

    For the dressing, whisk the crème fraîche, horseradish, lemon zest and juice and olive oil together, and season with salt and pepper. Stir in the chives.

  3. 3

    Divide the pea shoots, spring onion, sliced potatoes and asparagus between 2 plates. Scatter the avocado slices and flake the trout on top. Drizzle over the dressing and serve straight away. 

Nutritional Details

Each serving provides
  • Energy 1746kj 417kcal 21%
  • Fat 25.1g 36%
  • Saturates 7.8g 39%
  • Sugars 3.6g 4%
  • Salt 1.2g 20%

% of the Reference Intakes

Typical values per 100g: Energy 473kj/113kcal

Each serving provides

26.8g carbohydrate 3.6g fibre 19.2g protein

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