Dill is the main player here – you can leave it out, but you will be missing a classic combo of dill with smoked fish, cucumber and potato – what’s not to like?
150g – 200g smoked trout fillets
700g – 800g new potatoes
1 or 2 cucumbers
2 sticks of celery
Approx 200g washed and dried salad leaves such as rocket, watercress or baby spinach
3 tbs capers in vinegar or brine and rinsed
Small bunch of dill chopped
2 tbs white wine vinegar, 1 tsp mustard (optional) 6 tbs olive oil
2 lemons cut in quarters
1 chilli sliced (optional) and dried black olives to garnish (optional)
Salt and pepper
NB: There is no onion in this dish – it helps to keep it light and digestible. However, you could add chopped spring onions or chives to the potatoes.
RT @ediblekingston: We love these 20 Tasty Toppings for Toast from @WhatDadCooked - great inspiration for lunchtime with or without the kid…