This watercress, smoked trout and potato salad recipe is one of my favourite lunch recipes – it feels special and thoughtful, but is perfect and easy enough for a mid-week lunch. It’s slightly salty, creamy and fresh. Admittedly, I adore good potato salad (see here for a more classic recipe) but it does quite seem right to just eat potato salad as a meal by itself, so over time I’ve developed this recipe to scratch that itch.
It’s more or less a potato salad with a few added goodies so you’re getting more vegetables and protein than a simple potato salad.
The good thing about this recipe is you can change the ingredients, depending on what you have available. I like to use raw or lightly pickled red onion for a real kick, but you could also spring onion if you prefer something a little softer. You can also swap in smoked mackerel or hot smoked salmon instead of the trout.
Regardless of what type of fish you use for this, make sure to source something as sustainable as possible – ideally from a fishmonger. I have made this with plain (unflavoured) coconut yoghurt and also plain or greek dairy yoghurt, and both are absolutely fine!
- 1 kg potatoes
- 1 small red onion
- 3-4 celery stems
- 3 large handfuls of watercress
- 300 g smoked trout or mackerel
- 1 tbsp capers
- Handful of mint
- Handful of dill
- 4 organic eggs
- 3 tbsp horseradish cream
- 3 tbsp organic mayonnaise
- 1/2 cup plain yoghurt (non-dairy or dairy is fine)
- Juice of 2 lemons
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
- 1/2 tsp salt and pepper
Chop the potatoes into roughly 1 inch pieces. Boil water in a large saucepan, then add the potatoes and cook for 10-15 or until they are just becoming soft. Drain and set aside to cool.
Finely chop the red onion and celery. Roughly chop the watercress, trout, capers, mint and dill. Add all these to the potatoes in a large bowl and put this to one side.
Boil water again and cook the eggs for 6-8 minutes depending on whether you want them well done or a little runny. Put these to one side until they're cool enough peel and quarter them.
Combine the horseradish cream, mayonnaise, yoghurt, lemon juice, olive oil, white wine vinegar and a pinch of salt and pepper in a small bowl.
Dress the salad ingredients with the creamy dressing, stirring briefly to coat everything. Serve.