Spicy Potato & Red Pepper Salad with Trout

Ingredients (Serves 4):


800g New Potatoes or Jersey Royals
Salt and pepper
4 red peppers
2 garlic cloves
Juice of 2-3 limes
75ml vegetable stock
2-3 tablespoons extra virgin olive oil
1-2 teaspoons sugar
1-2 teaspoons chilli powder
250g smoked trout fillets

Method:

Wash and lightly scrub the potatoes and boil in a pan of salted water. Cook for about 20 minutes until tender and slide off the tip of a knife, then drain.

Quarter the peppers, removing both the seeds and core. Place the peppers skin side up on an aluminium foil lined, baking tray.

Roast the peppers under a hot grill for about 10 minutes until the skin starts to blister. Remove the peppers from the tray and place into a freezer bag to help sweat the skins off, leave to cool for 10 minutes, peel and dice.

For the dressing, peel and crush the garlic cloves. Grate the zest of half a lime and mix together with the lime juice, garlic and vegetable stock. Season with salt, pepper, sugar and chilli powder.

Peel the cooked potatoes and thinly slice, add the peppers. Cover the potatoes and peppers with the dressing and leave to marinate for 30-60 minutes in the fridge.

Divide potatoes between 4 plates & top each with a smoked trout fillet. Serve immediately with a simple side salad dressed with olive oil and lemon juice.