© J Sainsbury plc 2020
Photo: Maja Smend
Hot smoked trout, Jersey Royal and pea shoot salad
A quick and filling midweek dinner option
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Ready in 25 minutes
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Cooking time 15 minutes
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Prep time 10 minutes
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Serves 2
Ingredients
- 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
Method
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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.
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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.
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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.
