Kipfler Potato & Smoked Trout Salad

200g Kipfler Potatoes (Cooked in salted water) from Hawkes Farm

100g Smoked Trout Meat

2 x Radish

Watercress & shaved radish to garnish

Extra Virgin Olive Oil

Dressing:

20g Mayonnaise

80g Creme Fraiche

5g Dijon Mustard

Zest of 1/2 Lemon

Chopped dill

Grated Horseradish

Method:

• Peel the potatoes and cut into small pieces and set aside

• Mix the dressing ingredients together well in a separate bowl and season to taste with a little lemon juice and grated horseradish.

• Gently fold the dressing through the cut potatoes and stir in half the amount of picked smoked trout meat.

• Spoon the potato salad onto a plate, and garnish with the remaining smoked trout meat, fresh watercress and thinly sliced radishes.

• Finish with a drizzle of EVOO and a final grating of fresh horseradish.