Name: Smoked trout and potato salad with yogurt dressing
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 700 gram kipfler potatoes; 1 cup (280g) yogurt; 1 tablespoon wholegrain mustard; 2 tablespoon fresh dill, finely chopped; 2 tablespoon fresh chives, finely chopped; 2 tablespoon cornichons (small gherkins), chopped finely; 400 gram smoked trout, boned, flaked; 50 gram watercress

Ingredients

700 gram kipfler potatoes

1 cup (280g) yogurt

1 tablespoon wholegrain mustard

2 tablespoon fresh dill, finely chopped

2 tablespoon fresh chives, finely chopped

2 tablespoon cornichons (small gherkins), chopped finely

400 gram smoked trout, boned, flaked

50 gram watercress

Method

1.Boil, steam or microwave potatoes until tender, drain. Cool, slice thickly.

2.Meanwhile, combine yogurt, mustard, herbs and cornichons in large bowl. Stir through potatoes.

3.To serve, divide potato salad among plates, top with trout and watercress.

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Ingredients

Method

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