Warm Jersey Royal salad with hot-smoked trout and herby vinaigrette

Serves: 4

Time: 20 minutes

INGREDIENTS

750g Jersey Royal potatoes, scrubbed

12 quails’ eggs

3 Little Gem lettuces, leaves separated

1 x 125g pack hot-smoked trout fillets

For the dressing

½ tbsp wholegrain mustard

3 tbsp extra-virgin olive oil

zest and juice of ½ lemon

1½ tbsp miniature capers, rinsed

1 tbsp snipped chives, plus extra to serve

2 tbsp chopped flat-leaf parsley

1 spring onion, finely chopped

METHOD

Add the potatoes to a pan of cold water with a pinch of salt, cover and bring to the boil. Simmer until tender (about 15 minutes, depending on their size).

Meanwhile, cook the quails’ eggs in gently boiling water for 21⁄2 minutes, drain and rinse in cold water. Peel and halve.

For the dressing, whisk together the mustard, olive oil, lemon zest and juice with some seasoning, then stir in the capers, herbs and spring onion.

Drain the potatoes, refresh in cold water then crush lightly, using a potato masher. Mix with two-thirds of the dressing and leave to cool a little and take on the flavours of the dressing.

Arrange the Little Gem leaves on a serving platter or divide between individual plates, and drizzle with the rest of the dressing.

Spoon the warm potato salad onto the lettuce and top with the quails’ eggs and smoked trout, broken into large flakes. Garnish with a few extra chives and eat warm or at room temperature.

Recipe credit: Sainsburys