Chef Paul Freeman, I am passionate about the country larder, and what the seasons bring. as a keen wildfowler, and pursuer of country sports. I wanted to share some of my favorite recipes with you. Please feel free to contact me with any questions. This email address is being protected from spambots. You need JavaScript enabled to view it.

Smoked Trout & Jersey Royal Salad. With tangy capers, cress and fresh parsley

An afternoons trout fishing last weekend inspired this recipe, enjoy.

Ingredients
800 g Jersey Royals or other new potatoes, scrubbed
2 tablespoons crème fraîche
zest and juice of 1 lemon
1 red onion, peeled and very nely sliced
1 small bunch fresh at-leaf parsley, leaves picked and roughly chopped
100 g jar Delicia's capers, drained
1 punnet salad cress
sea salt
freshly ground black pepper
300 g lightly smoked trout, from sustainable sources,
ask your shmonger, i smoked my own.
Serves 4

Preparation: 30mins
Place your potatoes in a pan of cold water, bring to the boil and simmer until cooked. Drain and allow to cool.
In a bowl, mix the crème fraîche with the lemon zest and juice.
Add the potatoes, onion, parsley and capers, then snip your cress into the bowl. Season with salt and pepper
and mix well.
Divide between four serving bowls and ake the smoked trout over the top.