Oakwood Smoked Trout and Potato Salad with Honey Dill Dressing

A beautiful salad to make the most of new season potatoes and the exceptional smoked trout from Oakwood Smokehouse in Castlemaine. Easy to make, very delicious and perfect with a glass of white wine or a lightly hopped beer.

Serves 4

• 600g new season’s potatoes

• ½ bunch dill, chopped

• ½ bunch parsley, chopped

• 125ml extra virgin olive oil

• 40ml cider vinegar

• 1 tablespoon honey

• 1 teaspoon French mustard

• Salt and pepper

• 1 Oakwood Smokehouse smoked trout

• Lemon zest

• 1 tablespoon capers

Peel the potatoes. Place in a saucepan and cover with cold water over high heat— cook for 20 minutes or until just soft when a skewer is inserted. Drain and allow to cool until warm. Meanwhile, make the dill and honey dressing by placing the dill, parsley, oil, vinegar, honey, and mustard in a food processor until smooth. Slice the potatoes into rounds and place them on a plate. Season with salt and pepper. Pour over the dressing. Remove the flesh from the fish and arrange attractively around the potatoes. Sprinkle over the lemon zest and capers. Serve with a chilled Passing Clouds chardonnay.