Warm smoked trout tops tasty Jazzy potatoes accompanied with juicy black olives, sun blushed tomatoes and milky feta. Yum.
Serves 4
Cooking time: 25 minutes
What You’ll Need:
- 1 kg Jazzy potatoes
- 4 knobs of butter
- 2 small red onions
- 2 sides of Inverawe Smokehouse or good quality hot smoked trout
- 20 Kalamata olives, cut in half
- 16 sun-blushed tomatoes, a little of the steeping oil
- Juice from 2 lemons
- 1 bunch fresh basil leaves
- 150g Persian or good quality feta cheese
What To Do:
- Steam Jazzy potatoes for 18 to 20 minutes, place in a bowl with a little butter and cover with cling film. Set aside for 2 minutes.
- Flake smoked trout into large pieces and lightly warm under a low grill at 140°C for 5 minutes.
- Finely slice the red onion and add to a mixing bowl with olives, tomatoes and Jazzy potatoes.
- With your hands, gently crush the potatoes, allowing the other ingredients to break against them.
- Place ingredients in serving bowl and drizzle with steeping oil from tomatoes and a little fresh lemon juice.
- Tear basil leaves and add with the feta.
- Give ingredients one last light mix with your hand, not breaking down the feta, then top with smoked trout to serve.
Recipe from www.jazzypotatoes.co.uk