Ingredients
500g new potatos (crubbed and cut in half)
300g runner bean (trimmed and sliced)
4 spring onions sliced½
bunch parsley (roughly chopped)
150g pack smoked trout (flaked)
For the dressing
50ml extra-virgin olive oil
juice ½ lemon2 tbsp red wine vinegar
2 tsp wholegrain mustard
1 tbsp horseradish (sauce)
METHOD
Step 1
500g new potatoscrubbed and cut in half300g runner beantrimmed and sliced4 spring onionssliced½ bunch parsleyroughly chopped150g pack smoked troutflakedFor the dressing 50ml extra-virgin olive oiljuice ½ lemon2 tbsp red wine vinegar2 tsp wholegrain mustard1 tbsp horseradishsauce
Step 2
Toss the warm potatoes and beans together with half the spring onions and parsley, and half the dressing. Spread over a platter, then scatter over the smoked trout. Scatter over the rest of the spring onions, drizzle with the remaining dressing and serve, or leave everyone to help themselves.
