SPRING SALAD WITH TROUT, NEW POTATOES, CRISPY PARMA HAM AND A DELICIOUS PAPRIKA AND MINT YOGHURT DRESSING.
This delicious spring salad is a light and fresh way to welcome in the new season. It can be served as a light lunch, or a delicious starter to a main course. Either way the bold and delicately layered flavours with the seasonal spring produce will be a delicious change that our bodies and taste buds seem to crave as winter draws to an end.
• 2 small red onions, peeled and sliced into thin rings
• 3 tbsp lemon juice
• 500g new potatoes
• 1 tbsp extra virgin olive oil, plus extra for pan frying fish
• 1 tsp cumin seeds
• Salt and freshly ground black pepper
• 150g peas, blanched and refreshed
• 2 large handfuls of baby salad leaves, (rocket, mizuna, baby mustard leaves)
• Small bunch of parsley, with smaller leaves, stalks removed, roughly chopped.
• 400g hot smoked trout fillet, skin and bones removed
• ½ tsp of smoked paprika
• 8 slices of Parma Ham, quickly pan fried until crispy and set aside
For the dressing
• 5 tbsp natural yoghurt
• 1 to 2 tbsp of cold water
• 2 tbspn finely chopped coriander
• 2 tbsp mint finely chopped
• 1 tsp of smoked paprika
• Salt and pepper to taste
• A good glug of olive oil
1 tbsp toasted sesame seeds
To start making this delicious spring salad, rinse the onion rings in cold water then drain thoroughly and place in a bowl. Pour over the lemon juice and massage it in a little with your fingertips. Leave to sit for 30 minutes.
While the onions are resting, you can boil the potatoes in salted water until cooked.
When they’re done drain carefully and when cool enough to handle, slice in half lengthways and place in a bowl.
Heat up a medium pan with a good glug of olive oil, tip in the potatoes and cumin seeds along with a pinch of salt and pepper and toss until they’re beautifully covered and a little golden.
To make the dressing, simply place the yoghurt in a small bowl then pour in half the lemon juice from the onions, the water and a glug of olive oil, taste for seasoning then add the smoked paprika and the chopped herbs, mix gently.
To serve toss the onions and their remaining juices with the potatoes, and divide among 4 plates, scatter with the leaves, peas, crispy Parma Ham then flake over the hot smoked trout, spoon over the dressing and sprinkle with the toasted sesame seeds.
Serve with a cool white Bourgogne: a citrussy, unoaked St-Véran complements the fresh flavours of the salad.