Jamie Magazine
By Jamie Oliver
25 mins
Super easy
serves 6
About the recipe
A great simple fish starter or main – get really good, in-season potatoes and fresh fish and this will be a dream.
Recipe From
Ingredients
2kg Jersey Royal new potatoes
50g salted butter
250g smoked trout fillets, from sustainable sources
1 splash of cider vinegar or 1 lemon
½ a bunch of fresh chives
Top Tip
I absolutely love Jersey Royals and get very excited when the season starts at the beginning of April. When the potatoes are fresh, you can easily remove their papery-thin skin by rubbing them with your thumb to reveal the pale potato underneath.
Method
- Scrub the potatoes, then cook in a pan of boiling salted water for about 15 minutes, or until lovely and tender when pricked with a fork. Drain in a colander and leave to steam dry.
- Transfer the potatoes to a large bowl and gently crush a few with a fork to add texture. Add the butter and season well with sea salt and black pepper.
- Flake in half of the smoked trout, add the cider vinegar or grate in the lemon zest and squeeze in half the juice. Toss through.
- Serve at room temperature, with the remaining trout flaked over and chives snipped on top. Delicious served on its own or with some soft round lettuce.
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