SMOKED TROUT AND ALMOND SALAD
4 medium-sized waxy potatoes (e.g. Desiree or Nicola)
1 smoked trout, skin and bones discarded
1 bulb baby fennel
3 tbsp roughly chopped parsley leaves
1 tbsp butter
1 tbsp olive oil
⅓ cup Lucky Natural Sliced Almonds
1 tbsp capers, rinsed and drained
½ tsp salt
juice of 1 lemon
- Place the potatoes in a saucepan of cold water and bring to the boil. Simmer for 20-25 minutes, or until tender all the way through when speared with a skewer.
- Prepare the trout and flake the fish into bite-sized chunks. Trim the tops from the fennel and very thinly slice the bulb.
- When the potatoes are cooked, drain them well, and then cut into 2 cm chunks. Arrange the potatoes, trout, fennel and parsley in a large, shallow salad bowl.
- Set a frying pan over a medium heat. Drop the butter into the pan and add the olive oil. When the mixture begins to foam add the almonds and cook, stirring constantly, until golden (2-3 minutes). Remove from the heat. Standing back (as the pan may spit), add the capers, salt and lemon juice. Stir well and pour over the salad. Toss well and serve.
You may use any wine vinegar you like in place of the lemon juice, but balsamic would be far too strong here.