- 2 smoked trout
- 500g potatoes, peeled and diced
- 250g crème fraîche
- Wholegrain mustard
- Fresh tarragon, dill and parsley
- 1 lemon
- Salt and pepper
I can’t tell you how simple it was. What I thought would be a right kerfuffle turned out to be one of the most satisfying things I’ve ever done. Once the skin was off, the meat just fell off the bone and I was left with a pile of meat and a complete pile of bones. There were a few strays that I found amidst the pile but I got the blighters.
During my adventures with the trout, a pan full of potatoes had been merrily bubbling away in the background. Once cooked they were drained and left to cool while the dressing was made.
For the dressing empty the crème fraîche into a bowl. To this add: 1 tbsp wholegrain mustard, fresh chopped dill and tarragon (however strongly you like your aniseed), fresh chopped parsley, zest and juice of 1/2 a lemon and salt and pepper.