Smoked Trout Salad with Potatoes and Horseradish Dressing

• 450 g Mixed baby potatoes
• 1 ½ tsp Fine sea salt
• 120 g Crème fraiche
• 2 tbsp Horseradish
• 1 medium Lemon
• ½ tsp Black pepper
• 1 small Red onion
• 1 medium Cucumber
• 10 g Fresh dill
• 200 g Smoked trout

1. Put the potatoes in a large pot, cover with cold water and add 1 tsp of the fine sea salt. Bring to the boil, then simmer for 12 to 15 minutes until a knife slides in easily. Drain well in a colander and leave to cool for 10 minutes.
2. In a mixing bowl, whisk the crème fraiche with the horseradish. Finely grate in a little lemon zest, then squeeze in 2 tbsp lemon juice. Season with the remaining salt and the black pepper.
3. Thinly slice the red onion, halve the potatoes if large, and slice the cucumber into bite-sized pieces. Finely chop the fresh dill. Add the potatoes, onion, cucumber and dill to the bowl and fold through the dressing.
4. Flake the smoked trout into large pieces, discarding any skin and pin bones, then gently fold it through so it stays chunky. Taste and add a little more lemon juice if you want it brighter. Chill for 10 minutes, or serve at room temperature.

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