|
500g waxy
potatoes (e.g. kifler, chats) |
Cook potatoes in a
large saucepan full of salted boiling water until tender when
pierced with a knife. Drain and allow to cool for 5 minutes before
peeling and slicing. Add potatoes to coriander pesto while still
warm. Divide potato salad amongst four plates, top with flaked
smoked trout, scatter with baby mesclun salad leaves and drizzle
with a little more coriander pesto.
Fill
your glasses with Viogner ... and discover how good life can
be!
serves 4 |