Smoked Rainbow Trout, Dill & Potato Salad

This salad is inspired by the traditional french nicoise salad. It can be used as a side but also makes a substantial meal on its own. I have used broccolini because it is in season at the moment, but it is also delicious and very similar with a bunch of asparagus or a couple of handfuls of green beans. For a more affordable version it can be made with a tin of salmon instead of the smoked trout, but the trout really makes it quite gorgeous.
Serves: 4 or 8 as a side dish
Preparation time: 40 minutes

Ingredients
 
1kg dutch cream potatoes
2 spring onions
1 bunch of dill
1 bunch of broccolini
1 smoked rainbow trout
1/2 a 375g jar of aioli (french-style mayonnaise with garlic added)
Zest from 1 lime
2 eggs
Black pepper to taste
Smoked Rainbow Trout, Dill & Potato Salad
 

 

Method
Scrub potatoes but leave whole with the skin on and boil until tender.
 
While the potatoes are cooking, cut broccolini into 3cm lengths. Skin the trout and flake the meat, being careful to avoid the fine bones that run along about a centimetre from the spine in a line along the length of the fish.
 
Once potatoes are tender, use the same water to boil the eggs for 8 minutes and also drop the broccolini into the water to blanch but not cook it (definitely not more than two minutes).
 
Set aside the eggs to cool a bit before peeling. Cut potatoes up into medium chunks. Finely slice the spring onions and chop the dill. Mix together all the ingredients except the eggs in a large bowl.
 
Shell the eggs and cut them lengthways into quarters and use them as a garnish.
*Recipe by Elise Ruthenbeck