Elderflower & raspberry jelly
A delicate dessert bursting with berry fruit flavours, subtle floral notes and the sparkling fizz of Prosecco
Runner bean, smoked trout & potato salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
- 500g new potatoscrubbed and cut in half
- 300g runner beantrimmed and sliced
- 4 spring onionssliced
- ½ bunch parsleyroughly chopped
- 150g pack smoked troutflaked
For the dressing
- 50ml extra-virgin olive oil
- juice ½ lemon
- 2 tbsp red wine vinegar
- 2 tsp wholegrain mustard
- 1 tbsp horseradishsauce
Nutrition: per serving (4)
- kcal286low
- fat16g
- saturates3g
- carbs24g
- sugars4g
- fibre5g
- protein11g
- salt1.2g
Method
step 1
To make the dressing, mix all the ingredients together in a jar and shake well. Cook the potatoes in boiling salted water for 10 mins until just tender, then drain. Cook the beans in boiling salted water for 10 mins until tender, then plunge into ice water and drain.
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.
