Warm Potato And Smoked Trout Salad - cooking recipe

Ingredients

1 1/2 lbs Yukon Gold potatoes, scrubbed, unpeeled
1 tbsp Dijon mustard
2 tbsp red wine vinegar
1 tbsp finely chopped fresh dill
1/4 cup olive oil
10 oz smoked trout
1 stalk celery, trimmed and thinly sliced
1 None shallot, thinly sliced
5 oz mixed salad leaves
1 tbsp drained baby capers, rinsed

Preparation

Boil potatoes for 15 mins or until tender. Drain. Cut into 3/4-inch slices.
Meanwhile, whisk mustard, vinegar and dill in a small bowl. Gradually whisk in oil. Season to taste.
In a large serving bowl, place warm potatoes with mustard dressing; toss gently to coat.
Discard skin and bones from trout; flake into large chunks. Add trout to potatoes with celery, shallot, salad leaves and capers; toss gently to combine.