Potato & smoked trout salad with mustard dressing

• potato↗800g g

  unpeeled

• red wine vinegar↗1 tbsp tbsp
• dill↗2 tsp tsp

  finely chopped

• baby caper↗1 tbsp tbsp

  in brine, drained and rinsed

• small red onion↗1

  thinly sliced into half moons

• 4 handfuls watercress↗

  picked

• smoked trout↗175g g

  (or mackerel) fillets, skin and bones removed, flesh broken into chunks

• wholegrain mustard↗2 tbsp tbsp
• red wine vinegar↗2 tbsp tbsp
• extra-virgin olive oil↗2 tbsp tbsp
• caster sugar↗1 tsp tsp

Step-by-step instructions

1. 1

   Put the potatoes in a saucepan of lightly salted water and bring to the boil. Simmer for 10 mins or until tender, then drain. When cool enough to handle, peel and cut into thick slices. Put in a bowl and toss with vinegar and some seasoning.

2. 2

   To make the dressing, mix all the ingredients together in a small bowl. Pour over the potatoes and add the dill, capers and onion. Arrange the salad on plates with a handful of watercress, then top with the smoked fish.