Smoked Trout Potato Salad With Dill and Horseradish
I've made this a couple of times recently to take to tapas style parties-served in small bowls, it's yummy (I think!) I think it serves round 12 like this. I use low fat products, but that's up to you.
INGREDIENTS
Nutrition- 1
- 4
- 1⁄2
- 1⁄4
- 1⁄4cup light cream
- 2tablespoons prepared horseradish
- 1tablespoon lemon juice
- 2
- 2
- 1
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DIRECTIONS
- Bring the potatoes to the boil and simmer around ten minutes or until just tender. Cool (I plunge the potatoes into cold water to do this).
- Mix together the next 8 ingredients and fold through the potatoes gently.
- Add the flaked trout and fold through gently.
- At this stage, I like to pop this in the frige for a few hours as I reckon the flavour improves with sitting.
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