crispy potato, trout and beetroot salad
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crispy potato, trout and beetroot salad
  • 800g chat (baby) potatoes
  • ¼ cup (60ml) olive oil
  • 2 bunches baby beetroot, trimmed
  • 400g smoked trout fillet, flaked
  • 400g broad (fava) beans, blanched and peeled
  • 1 bunch watercress, leaves picked

horseradish dressing

  • ½ cup (150g) whole-egg mayonnaise
  • 1 tablespoon store-bought grated horseradish
  • 1 clove garlic, crushed
  • 1 tablespoon white wine vinegar
  • sea salt and cracked black pepper