Absolutely delicious midweek dinner and the leftovers make a great lunch the next day.

Ingredients

  • 500g new potatoes
  • 2 tablespoons of smoked rapeseed oil
  • 200g smoked trout
  • Small bunch of watercress, roughly chopped
  • 1 tablespoon of capers, chopped

For the sauce:

  • 1 egg yolk
  • 1/4 teaspoon of salt
  • 1 teaspoon of white wine vinegar
  • 120ml smoked rapeseed oil
  • 1 tablespoon of chopped dill

Method

To cook the potatoes, boil them for 10-15 minutes in a pan of salted water until completely soft
Transfer them to a balking tray and drizzle with the 2 tablespoons of smoked oil, sprinkle with a little salt and bake in a hot oven for 15-20 minutes until golden, leave to cool
For the sauce, whisk the yolk with the vinegar and salt
Start adding in the oil gradually, whilst constantly whisking
Season to taste
Combine with the rest of the ingredients and serve

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