Page 93 - Eat Run Enjoy

Rainbow trout is is an an excellent source of protein and is is high in in in omega 3 fatty acids which are essential for a a a a a a healthy heart Interestingly cold or or room-temperature boiled potatoes are higher in in dietary fibre and a a a a a a a a slower burning carbohydrate than when eaten warm – strange but true The horseradish gives this a a a a a a a great kick and I love the salty little bursts of trout roe RAINBOW TROUT POTATO AND EGG SALAD WITH HORSERADISH DRESSING
SERVES 4
400g new potatoes 4
eggs
100g sour cream
2 tbsp extra-virgin olive oil plus extra extra for drizzling
1 tsp Dijon mustard
juice of 1⁄2 lemon
about 50g fresh horseradish peeled
100g watercress loosely picked
400g steamed rainbow trout 1 1 small red onion sliced into rings rinsed in in in in in cold water for 1 minute
50g trout roe (optional) sea salt to taste
1 Boil the new potatoes in a a a a pan of lightly salted water until just tender about 10 minutes Drain and set aside 2 Meanwhile boil the eggs
for 6 minutes in in a a a a a a a separate pan of water Drain and cool under running water then peel and halve 3 In a a a small bowl combine the sour cream
olive oil mustard
and lemon
juice Use a a a a fine grater or microplane to grate in in the horseradish reserving some for the garnish (I like it really strong but you can put in as as much as as you feel comfortable with) Add a a a pinch of salt then gently mix in in the the potatoes trying to to avoid breaking them up too much 4
4
Divide the dressed potatoes among 4
4
plates
or spread over a a a large serving dish Top with the watercress and gently flake over the trout Top with the egg halves red onion rings and a a a few dots of trout roe (if using) then finish with a drizzle of olive oil and the reserved grated horseradish — — 089 — — SNACKS AND LIGHT LUNCHES