Serves 4 Prep 10 minutes Cook 30 minutes Cost £5.50 (for four) Ingredients 2 smoked trout fillets flaked 4 leeks white parts only cut into 8 equal lengths 2tbls extra virgin olive oil 80g peeled baking potatoes cut into small cubes 4tbls crème fraise 4 spring onions finely sliced 1 small bunch of chives finely chopped 2tsp horseradish Juice and zest of 1 lemon Salt and cracked black pepper Rocket or watercress to garnish Extra virgin olive oil to drizzle
Method 1. In a medium sized saucepan cook the leeks in boiling salted water for 8 minutes. Drain, then place the leeks in a small bowl and season. Then drizzle with extra virgin olive oil and set aside 2. In a small saucepan cook the potatoes in salted water until cooked, about 10 minutes 3. In the meantime, mix together all the other ingredients except for the trout and rocket or watercress 4. When the potatoes are cooked, drain them well then mix them into the crème fraise dressing. Then season 5. Place two leeks onto each plate, then place a spoonful of the potatoes on the leeks. Arrange the smoked trout around the leeks and potatoes 6. Garnish with the rocket or watercress. Drizzle with extra virgin olive oil and serve Recipe from www.british-leeks.co.uk