Jersey Royals with avocado, smoked trout and horseradish cream

Name: Jersey Royals with avocado, smoked trout and horseradish cream
Yield: Serves 4 as a Starter
Ingredients: 4-5 radishes, sliced; 1 tsp horseradish sauce, or a little more to taste; dill leaves; small handful of pea shoots or baby salad leaves; olive oil, to drizzle; 1 avocado; 150 g smoked rainbow trout; juice of ¼ limes; 1½ tbsp double cream; 2 thyme sprigs; sea salt; 3 tbsp olive oil; 2 garlic cloves, peeled and crushed; 1 tbsp white wine vinegar; 4 Jersey royal potatoes, cleaned

Preparation info

Serves
4
as a Starter

Difficulty
Easy

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

AN ASSEMBLY OF FANTASTIC INGREDIENTS THAT’S BECOME VERY POPULAR WITH REGULAR CUSTOMERS. TROUT MAY NOT BE THE MOST EXCITING OF FISH, BUT WHEN IT IS SMOKED, IT TASTES AMAZING. NOTE THAT ADDING JERSEY ROYALS TO BOILING RATHER THAN COLD WATER HELPS TO PRESERVE THEIR FLAVOUR.

Ingredients

4 Jersey royal potatoes, cleaned
sea salt
2 thyme sprigs
2 garlic

Starter
Fish course
Pescatarian
Gluten-free

Method

For the potatoes, bring a pan of well-salted water to the boil with the thyme and garlic added. Add the potatoes and boil steadily until cooked through, about 7-9 minutes; test with a knife. Drain the potatoes and peel while still warm. Place in a bowl, cover and chill.
In a small bowl, whisk the wine vinegar, olive oil and a couple of pinches of salt together