potato salad with smoked trout
Prep:
15 mins
Cook:
15 mins
Serves:
4
method:
1
Cook the potatoes in boiling water for 10-15 minutes until tender, drain and allow to dry out in the colander.
2
Meanwhile, mix together the soured cream, mayonnaise and 2 tbsp vinegar from the gherkin jar in a large bowl. Stir in the gherkins, apple, dill, raisins and spring onions. Stir in the potatoes, season and allow to cool.
3
Gently stir in the trout to serve.
Tip
Great served on toasted rye bread for a quick smorrebrod.
ingredients:
- 500g new potatoes, cut into 2cm dice
- 100g soured cream
- 50g mayonnaise
- 2 pickled gherkins, finely chopped + 2 tbsp vinegar from the jar
- 1 small red skinned eating apple, cored and finely diced
- 20g pack dill, roughly chopped
- 100g California Raisins
- 4 spring onions, thinly sliced
- 2 hot smoked trout fillets, flaked
