700g new potatoes 4 heaped tablespoons crème fraiche or sour scream Zest of 2 lemons and juice of 1 (alternatively replace some of the lemon with orange zest and juice for a tangy sweetness) 4 tablespoons quality extra virgin olive oil Sea salt and black pepper 4 heaped teaspoons horseradish (preferably fresh, it should be in abundance after the winter months) a handful of fresh parsley leaves Handful of fresh chives Small bunch of spring onions, washed and finely sliced 400g smoked river trout A couple of bunches of chopped chicory or fennel can be a palatable, crisp addition to this salad
Cook potatoes in salted boiling water until tender, drain them well. While they are still warm, peal and cut them into squares or squash them into a large salad bowl. Add crème fraiche, juice, zest and olive oil. Toss and season to taste. Add the grated horseradish, chives, parsley and spring onions. Tear trout and add it into the bowl, mixing everything together. The fish can be lightly grilled and served warm or at your discretion.