Smoked trout and kipfler potato salad

Name: Smoked trout and kipfler potato salad
Cook time: 1 h 30 min
Yield: 4
Ingredients: 6 hickory woodchips; 2 rainbow trout; 1 tablespoon oil; 750 g (1 lb 10 oz) even-sized kipfler (fingerling) potatoes, peeled; 3 baby fennel bulbs, cut into quarters, then into eighths; 2 tablespoons olive oil; 40 g (1½ oz/2 cups) watercress sprigs

October 31, 2013

Time:1-2 hoursServes:4

A recipe from the Good Food collection.

Ingredients

6 hickory woodchips
2 rainbow trout
1 tablespoon oil
750 g (1 lb 10 oz) even-sized kipfler (fingerling) potatoes, peeled
3 baby fennel bulbs, cut into quarters, then into eighths
2 tablespoons olive oil
40 g (1½ oz/2 cups) watercress sprigs

Dill and caper dressing

125 g (4½ oz/½ cup) whole-egg mayonnaise
2 garlic cloves, crushed
1 tablespoon chopped dill
1 tablespoon baby capers, drained, rinsed and chopped
1 tablespoon lemon juice

Method

Step 1
Soak the woodchips in water overnight, or for a minimum of 30 minutes.
Step 2
Preheat a kettle or covered barbecue to low indirect heat. Allow the coals to burn down to ash, then add three hickory woodchips to each pile of coals. When the chips begin to smoke, brush the trout with the oil, place in the middle of the barbecue, then lower the lid and cook for 10–15 minutes, or until the trout are cooked through.
Step 3
Meanwhile, preheat the barbecue chargrill plate to medium—high and bring a saucepan of water to the boil on the stovetop. Add the potatoes to the pan and cook for 5 minutes, or until almost tender. Drain well and allow to cool slightly. Combine the dill and caper dressing ingredients in a small bowl and refrigerate until needed.
Step 4
Cut the potatoes into 1.5 cm (⅝ inch) slices on the diagonal. Place in a bowl with the fennel and olive oil, season with salt and freshly ground black pepper and toss to coat. Chargrill the potatoes for 5 minutes on each side, or until golden and cooked.
Step 5
Remove from the heat and place in a serving bowl. Chargrill the fennel for 2–3 minutes on each side, or until golden, then add to the potato slices.
Step 6
Remove the skin from the smoked trout and gently pull the flesh away from the bones. Flake the flesh into pieces and add to the potato with the watercress and fennel. Pour on the dressing and serve immediately.