| Prep |
Cooking |
Serves |
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| 0 mins |
0 mins |
0 Adults |
Recipe by The Devilled Egg | Online Cookery School.
Ingredients
- 500g new potatoes
- 2 tablespoons of Fussels Smoked Rapeseed Oil
- 200g smoked trout
- Small bunch of watercress, roughly chopped
- 1 tablespoon of capers, chopped
For the sauce
- 1 egg yolk
- 1/4 teaspoon of salt
- 1 teaspoon of white wine vinegar
- 120ml of Fussels Smoked Rapeseed Oil
- 1 tablespoon of chopped dill
Method
To cook the potatoes, boil them for 10-15 minutes in a pan of salted water until completely soft.
Transfer them to a balking tray and drizzle with the 2 tablespoons of smoked oil, sprinkle with a little salt and bake in a hot oven for 15-20 minutes until golden, leave to cool.
For the sauce, whisk the yolk with the vinegar and salt.
Start adding in the oil gradually, whilst constantly whisking.
Season to taste.
Combine with the rest of the ingredients and serve!
