RECIPE BY:
Courtney Roulston
SERVING SIZE:
2 – 4 people
INGREDIENTS:
- 700g baby new potatoes, boiled and diced
- 2/3 cup tablespoons crème fraiche
- 1 lemon, zest and juice
- ½ bunch dill, plus extra to serve
- 1 tablespoon capers, rinsed
- 4 red radish, thinly sliced
- Sea salt and black pepper to season
- 1 whole smoked rainbow trout (from the seafood deli)
- ½ bunch chives, finely chopped
- Cobram Estate Light EVOO
METHOD:
- On a serving platter, place the boiled potatoes on the base. Flake off the flesh of the smoked trout into pieces and place over the potatoes. Add dollops of creme fraiche, rounds of radishes, sprinkles of capers and dill sprigs.
- Grate over lemon zest and add sprinkle of chives. Drizzle a dash of EVOO over the top and season with salt and pepper.
Our friends at Wine Selectors recommend pairing this dish with a Chardonnay or Sauvignon Blanc Semillon blends
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