Watch Donal's Road Trip every Wednesday at 8.30pm on RTÉ One.
Ingredients
Time: 40 mins
Serves: 4
- 500g new potatoes
- 20g unsalted butter
- Small bunch of dill, finely chopped
- 1 small red onion, thinly sliced
- Lemon, juice of
- 1⁄2 cucumber
- 8–10 radishes
- 200g hot smoked trout
- 75g trout caviar
- Sea salt and freshly ground black pepper
For the dressing:
- 1 tbsp creamy horseradish
- 2 tbsp half-fat crème fraîche
- good squeeze of lemon juice
Method
- Par boil the potatoes, before slicing and frying off in a single layer in a pan over a medium heat with the butter and some seasoning. Allow to fry for 5-6 minutes until golden brown on both sides.
- As the potatoes are frying, make the dressing, whisk together the horseradish with the crème fraîche and lemon juice. Add plenty of seasoning and a small amount of the dill.
- Put the onion into a bowl with some seasoning and juice of half the lemon and set side to lightly pickle
- Using a mandolin, thinly slice the radish & cucumber.
- Flake the trout and assemble on a plate with the potatoes and veg. Add another squeeze of lemon juice, dollop the dressing over the salad, add in the trout caviar and serve.
