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Ingredients

  • 250g small new potatoes, halved
  • 1 lemon, juiced
  • 2 spring onions, sliced
  • a small bunch dill, chopped
  • 50g watercress
  • 125g hot-smoked trout, flaked

Method

  • STEP 1

    Cook the potatoes until just tender. Drain and cool a little. Mix the lemon juice, spring onion and dill and toss with the potatoes. Carefully fold through the watercress and trout and serve.

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