This recipe heroes the delicate flavour of smoked rainbow trout from Eildon Trout Farm, to make a delicious springtime salad for the family table.
Located in the picturesque Goulburn Valley between the towns of Eildon and Thornton, Eildon Trout Farm is less than 2 hours’ drive from Melbourne. You can head out there for a spot a spot of fishing yourself or to visit their produce shop, which is full of fresh fish, smoked fish, regional wine cheeses and more.
To complement the flavours of the smoked trout, this recipe uses potatoes from one of the Melbourne Farmers Markets regulars, Jones potatoes. The Nicola variety which we have used in this recipe is a high-quality roasting potato which performs just as well in a potato salad.
The Jones family has been growing potatoes in Warragul in West Gippsland for four generations. The farm, at the foothills of the Strzelecki mountains, produces a variety of potatoes for farmer’s markets and small order retail as well as certified seed and processing potatoes.
- 2 smoked rainbow trout fillets
- 4 medium size Nicola potatoes
- 4 sprigs parsley
- 4 sprigs dill
- 3 eggs
- 1 lemon
- 3 tbsp olive oil
- 3 tbsp red wine vinegar
- 1 tbsp mayonnaise to serve
- 4 pickled baby cucumbers, finely sliced
- salt and pepper to taste
Peel then boil the potatoes until cooked, about 25 minutes.
Once cooked, cut the potatoes into discs then place into a bowl and drizzle with red wine vinegar first, then olive oil. Give a stir to make sure all of the potatoes are coated. If you do this while the potatoes are still hot, they will absorb the delicious vinegary zing.
Allow the potatoes to stand and cool for about 20 minutes.
Hard boil three eggs, peel and cut in half two of them.
With the third egg, remove the egg yolk by making a gentle slit in the side of the egg and removing by hand. Use this egg yolk to dress the salad right at the end, by grating over all over ingredients.
To put the salad together, combine the potato discs, eggs, picked herbs, pickled cucumbers and flaked smoked rainbow trout in a bowl. Add the zest of 1/4 of a lemon, the juice of half a lemon, salt and pepper to taste and mix gently.
To serve, transfer to a plate and serve with a generous dollop of mayonnaise, and grated egg yolk all over.
Recipe by MFM contributor Vanessa Fletcher