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    Purple Potato Salad With Roast Fennel And Smoked Trout

    Cooking Method

    Roast

    Servings

    4 Portions

    Preparation

    20 Minutes

    Cooking Time

    30 Minutes

    Ingredients

    For the roast fennel:

    • 3 fennel bulbs
    • Olive oil
    • Salt & pepper

    For the potato salad:

    • 5 tbsp olive or rapeseed oil
    • Juice of 2 lemons
    • 200g half-fat crème fraiche
    • 400g baby new potatoes
    • 400g purple potatoes (or more new potatoes)
    • Salt & pepper
    • A bunch of radishes, sliced
    • A handful of chopped fresh mint
    • 5 tbsp chopped chives
    • A few lemon verbena or lemon thyme leaves
    • 4 hot-smoked trout (or salmon, or mackerel) fillets
    • Lemon wedges, to serve

    Method

    First, roast the fennel. Preheat the oven to 180C. Cut each fennel bulb in half lengthways, then cut again lengthways into wedges about 2cm thick. Toss with around 2 tablespoons of olive oil and some seasoning, then spread on a baking tray and roast for 30 minutes, turning occasionally, until tender to the point of a knife and caramelised.

    Meanwhile, boil the potatoes in salted water for 15 minutes or until tender. Drain and leave to cool. Whisk together the oil, lemon juice, crème fraiche, salt and pepper, then toss with the radishes, mint leaves, chives and lemon thyme or lemon verbena leaves (if using lemon verbena, finely slice the leaves). When the potatoes are cool enough to handle, chop into bite-sized pieces and toss with the salad. Serve with the roast fennel and trout fillets, with lemon wedges on the side.