Chefs Note:
I am pretty sure that smoked fish and new potatoes are a match made in heaven, but there are a few extras that can turn it into something even more memorable and comforting. A squeeze of lemon is one example, but horseradish is even better! Of course you can use the jarred stuff, which you can get creamed or preserved. But remember that you will have probably driven past a hundred jars of the stuff growing wild, on the way to the market!

Ingredients:
  • 700g/1 and-a-half lb new potatoes, scrubbed
  • 4 heaped tablespoons creme fraiche or soured cream
  • zest of 2 lemons and juice of 1
  • 4 tablespoons good extra virgin olive oil
  • sea salt and freshly ground black pepper
  • 4 heaped teaspoons horseradish, preferably fresh
  • a handful of fresh parsley
  • a small handful of fresh chives
  • a small bunch of spring onions, washed and finely sliced
  • 400g/14oz hot-smoked trout or eel


Cooking Method:
First of all cook the potatoes in salted boiling water until they are tender, then drain them. While they are still warm, and when they are cool enough to handle, either cut them in half or squash them into a large salad bowl. Add your creme fraiche, the zest and juice of 1 lemon and your olive oil. Toss around, then season to taste. Add or grate in your horseradish, tasting as you go, then chop up the parsley and chives and throw these into the bowl. Add the spring onions, tear in your smoked trout or eel, and mix everything together.

Now it is very important to balance your salad with more seasoning and maybe an extra squeeze of lemon. You may even want to give it more of a kick by adding some more horseradish. Personally, I love to add a lot of horseradish and make it really hot.

Notes:
  • Great served as a starter, salad or even dinner if you love it as much as I do.
  • PS: It is nice to try lightly grilling your fish if you prefer to eat it warm.
  • Jamie Oliver recipe tried and tested by myself