Ingredients
- Serves 6700g baby new potatoes, cut into halves or quarters
- 4 eggs
- 200g broad beans
- 30g capers
- 8 radishes, cut into ribbons
- 200g smoked trout (or salmon or mackerel), sliced
- 5g cress or shoots
- Lemon juice, cut into six wedges, to serve
- Dressing:6 tbsp extra virgin olive oil
- 2-3 tsp white wine vinegar
- 1 tsp wholegrain mustard
- 1 tsp maple syrup or honey
- Salt and freshly ground black pepper
Bring a small pan of boiling water to the boil and cook the broad beans for four minutes, until they are tender. Refresh them under cold water, and slip them out of their skins. Set aside.
Whisk together the dressing ingredients until emulsified.
Place the eggs in a saucepan of cold water, bring to the boil and cook for one minute. Remove the eggs, allow to cool, then peel them and cut into quarters.
Bring a large saucepan of salted water to the boil. Add the potatoes and simmer for 12-15 minutes, until cooked (test one potato before draining the water from the saucepan).
Drain, and while they are still warm, transfer the potatoes to a wide bowl and toss them in the dressing.
Just before serving, gently stir the broad beans, capers and radishes in with the potatoes.
Arrange the dressed potatoes on starter plates with the eggs, and slices of smoked trout. Serve warm or cold, with a lemon wedge and scattered with cress.
