Smoked Trout, Potato And Ruby Grapefruit Salad - cooking recipe

Ingredients

14 oz new potatoes, boiled
7 oz smoked trout, flaked
2 None ruby grapefruit, peeled and segmented, juice reserved
2 oz watercress, trimmed
1/4 cup snipped dill
None None FOR THE DRESSING
1 tbsp reserved grapefruit juice
1 tsp coarse grain mustard
1 tbsp olive oil

Preparation

Cut the potatoes into halves or quarters, depending on the size. Arrange on a serving platter with trout, grapefruit, watercress and dill.
For the dressing, whisk the reserved grapefruit juice and mustard in a small bowl. Whisk in the olive oil. Season to taste. Drizzle over the salad and serve.