Smoked-trout, potato and cherry tomato salad

This potato salad is given a gourmet make-over with the addition of smoked trout, cherry tomatoes and pea shoots.

Recipe «Smoked-trout, potato and cherry tomato salad» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 6 kipfler potatoes, scrubbed, 1/4 cup olive oil, 2 tbsp white wine vinegar, 2 tsp Dijon mustard, 2 tbsp roughly chopped dill sprigs , 250g cherry tomatoes, halved, 60g pea shoots or wild rocket, 2 x 170g skinless hot-smoked ocean trout portions , flaked into large pieces .

Ingredients:

• 6 kipfler potatoes, scrubbed 
• 1/4 cup olive oil 
• 2 tbsp white wine vinegar 
• 2 tsp Dijon mustard 
• 2 tbsp roughly chopped dill sprigs 
• 250g cherry tomatoes, halved 
• 60g pea shoots or wild rocket 
• 2 x 170g skinless hot-smoked ocean trout portions , flaked into large pieces 

Instructions

1. Cook the potatoes in a large saucepan of boiling salted water for 12-15 minutes or until tender. Drain and rinse under cold water until cool enough to handle. The skin will be quite flaky and easy to peel with a paring knife.
2. Place the olive oil, vinegar and mustard in a salad bowl and whisk to combine. Cut the peeled potatoes into 1cm-thick rounds and add to the dressing with the dill and halved cherry tomatoes. Season to taste, then toss well to combine. Gently toss with the pea shoots or rocket leaves and flaked ocean trout, then serve.