New Forest smokery smoked trout and warm potato salad

Serves 4

• 100g smoked trout fillets
• 250g small new potatoes or halve larger ones
• ½ small red onion
• 1 bunch watercress washes or 2 bags washed watercress
• Dressing
• 4 tbsp olive oil
• 2 tbsp cider or white wine vinegar
• 1 tsp caster sugar
• 1 tbsp grainy mustard
• Salt and pepper

1. Boil the potatoes in salted water for about 15 mins until cooked.
2. Place all the dressing ingredients in a jam jar and shake well (with the lid on!).
3. Thinly slice the onions into semi-circles.
4. Drain and cool the potatoes a little.
5. Put the potatoes, watercress and onions into a bowl with some dressing and mix well.
6. Heap onto plates, break the trout fillets into bite size chunks and place on top.

Variations

Add some halved cherry tomatoes for colour.

Use Dijon mustard instead of grain.