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Smoked trout and sweet onion salad |
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Written by Jocelyne Roddis
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Heat the oven to maximum. Toss together 450gms of new potatoes washed and halved skins on, 1 tablespoon of wholegrain mustard, 1 tablespoon of creamed horseradish and 3 tablespoons of olive oil. Put into a dish and in the oven.
Roast until potatoes are soft but brown. Leave to cool slightly. Meanwhile toss 2 thinly sliced red onions in a dressing of olive oil and balsamic vinegar. Cut a packet (350gms) of smoked trout into chunks. When ready to eat mix the whole thing with 350gms of baby spinach washed and trimmed. Be careful with salt. The mustard and the trout are already salty. This is enough for four guests for a light lunch or for six as a starter.‘Rose’ is back in fashion after years of being treated as a sissy drink. Try a very chilled Marques de Cacares Rose’ with this salad or a Pers Rose’ from the bodega of Agrosol. |
Jocelyne Roddis |
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