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Smoked Trout Potato Salad With Dill and Horseradish

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“I've made this a couple of times recently to take to tapas style parties-served in small bowls, it's yummy (I think!) I think it serves round 12 like this. I use low fat products, but that's up to you.”
READY IN:
40mins
SERVES:
12
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Bring the potatoes to the boil and simmer around ten minutes or until just tender. Cool (I plunge the potatoes into cold water to do this).
  2. Mix together the next 8 ingredients and fold through the potatoes gently.
  3. Add the flaked trout and fold through gently.
  4. At this stage, I like to pop this in the frige for a few hours as I reckon the flavour improves with sitting.

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