6 Comments to 'Trout, Watercress and Potato Salad'
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I’ve been eagerly awaiting the first crop of watercress since the weather warmed up. As much as I love cabbage and parsnips and Brussels sprouts, I’m getting a little tired of them now after so many months of relying on them for comforting, hearty dishes. Watercress may seem like a funny thing to be excited about as it doesn’t have a particularly strong flavour but it represents the real start of Spring which is what I’m really happy about. That, and the Jersey Royals, broad beans and asparagus that should also be appearing soon.
This was very easy to put together and was lovely and fresh, a welcome sensation after the heaviness of the lamb and salt beef we’ve been eating over the weekend.
I poached the trout in some water with a bay leaf, some celery tops and some black peppercorns until it was just cooked. The potatoes were steamed separately and left to cool with the fish. Once it had come down to room temperature, I combined the two with the watercress, some sliced spring onions and a dressing Stephen had made of yoghurt, lemon juice, Dijon mustard and black pepper. The spring onions added an extra zingy note to the yoghurt and acid of the mustard.
We ate this with a mixed salad on the side (yes, we’re desperately trying to up our vegetable intake after the excess of Easter) but it would have been good with some roasted tomatoes stirred through and something else for crunch.