This recipe is a perfect herby summery salad for four, filling enough for dinner and really fresh and tasty, it takes moments to construct and the dressing is a real winner.
In other news I have finally figured out how to grow mint, all those rumours about it running rampant and taking over entire gardens never eventuated at our place, it always shrivelled up and faded away, but I've cracked it now, it likes a bit of shade, since providing my little mint babies with some lovely shade they are thriving, bless.
In other news I have finally figured out how to grow mint, all those rumours about it running rampant and taking over entire gardens never eventuated at our place, it always shrivelled up and faded away, but I've cracked it now, it likes a bit of shade, since providing my little mint babies with some lovely shade they are thriving, bless.
...the salad
1 kg chat potatoes
2 x 175g smoked trout fillets, flaked
2 cups mint leaves
1 cup dill leaves
...the dressing
1/2 cup sourcream
1 clove garlic, crushed
1 tbsp white balsamic or cider vinegar
s+p
For the dressing whisk all the ingredients together and set aside. Boil or steam the chats till tender then let them cool for ten minutes or so before slicing and arranging them on your plate, top with the smoked trout, dill and mint and a drizzle of dressing, too easy.
Comments
Post a Comment