Runner Bean Smoked Trout Potato Salad Food

SMOKED TROUT AND POTATO SALAD

Steps:

• Soak the onion slices in a bowl of ice water. Cover the potatoes with water in a pot; add a pinch of salt, cover and bring to a boil. Reduce to a simmer and cook, uncovered, until tender, 8 to 10 minutes. Drain and let cool slightly; pat dry.
• Meanwhile, whisk the creme fraeche, vinegar, olive oil and mustard in a large bowl to make a smooth dressing. Stir in the dill. Drain the onion, pat dry and add to the dressing. Add the potatoes and cucumber, season with salt and pepper and toss to coat.
• Divide the watercress among 4 plates and add some potato salad to each. Flake the trout with your fingers and scatter on top. Serve with pumpernickel bread and/or pickled beets, if desired.

HOT TEA-SMOKED TROUT WITH NEW POTATO & ROCKET SALAD

Steps:

• Boil the potatoes in a large pan of salted water for about 15 mins. Drain well in a colander and allow them to steam dry for 5 mins.
• To make the dressing: mix the mustard, olive oil and vinegar with some seasoning. Stir in the spring onions, then pour the mixture over the warm potatoes and allow to cool.
• To make the smoking mixture, split the tea bags and empty the leaves into a bowl with the sugar and rice. Line a deep roasting tin with foil, tip the smoking mix on top and cover with another piece of foil. Place the tin onto the hob over a medium heat until it starts to smoke a little.
• Once you see smoke escaping, put the trout on top with a little bit of seasoning and cover with more foil, trapping the smoke inside. Lower the heat and leave to smoke for 20-22 mins until the trout is cooked - it should flake away from the bone when it is done.
• Add the rocket to the potato salad and gently stir to coat in the dressing. Divide between 4 plates and serve with the trout.

RUNNER BEAN, SMOKED TROUT & POTATO SALAD

Steps:

• To make the dressing, mix all the ingredients together in a jar and shake well. Cook the potatoes in boiling salted water for 10 mins until just tender, then drain. Cook the beans in boiling salted water for 10 mins until tender, then plunge into ice water and drain.
• Toss the warm potatoes and beans together with half the spring onions and parsley, and half the dressing. Spread over a platter, then scatter over the smoked trout. Scatter over the rest of the spring onions, drizzle with the remaining dressing and serve, or leave everyone to help themselves.

SMOKED-TROUT AND WHITE BEAN SALAD

Steps:

• Bring oil, shallot, zest, juice, salt, and pepper to a simmer in a 2-quart heavy saucepan and stir in beans. Remove from heat and let stand, uncovered, 10 minutes for beans to absorb flavor.
• Toss together trout, watercress, lettuce, and bean mixture in a serving bowl.

SMOKED TROUT & POTATO SALAD

Steps:

• Combine the ingredients for the mustard mayonnaise and set aside.
• Boil the potatoes for 10-12 minutes, or until tender, cool and cut in half.
• Mix together with remaining ingredients including the mustard mayonnaise, and serve.

TROUT WITH CREAMY POTATO SALAD

Steps:

• Boil the potatoes in salted water for 15 mins until just tender. Drain and rinse under cold water to cool, then drain again. Heat the grill.
• Meanwhile, mix together the yogurt and mayonnaise, then season with a good squeeze of lemon. Gently stir into the potatoes with the capers, gherkins, most of the spring onion and cucumber.
• Season the trout, then grill on a baking sheet, skin-side down, for 3-4 mins depending on thickness, until just cooked. Scatter with lemon zest and serve with the potato salad, scattered with remaining spring onions. Cut the remaining lemon half into wedges for squeezing over.