Welcome to Fresh Fridays everyone – our newest way to connect our fans to some fresh n fast gourmet recipes to help you kick off a fun-filled weekend!
This recipe came about from one of our awesome appie creations and is a little more sophisticated than our famous “Couch Potato Salad”. We always make roasted potatoes topped with herbed chevre and smoked trout whenever we do cocktail parties. But these little morsels are just so good you want to have them more than on just special occasions! So we’ve added a few more ingredients…and presto! Instant salad. Perfect accompaniment to a winter soup and a nice glass of Cote de Rhone. Enjoy!
What you need
4 cups fingerling or baby yellow flesh potatoes – sliced in half
olive oil
handful of fresh rosemary – stems removed
1 cup chevre
handful of fresh dill – finely chopped
2 shallots – finely diced
2 cloves garlic – minced
4 cups arugula
1 filet of smoked trout
lemon juice
honey
salt
pepper
NSS (no salt seasoning if you’ve just started following us!)
How to Make it:
Preheat the oven to 425F. Toss raw potatoes in a mixing bowl with a glug of olive oil, rosemary, salt, pepper and NSS. Place on a parchment lined baking sheet and roast in oven for 15-20 minutes.
Meanwhile, add shallots, garlic and a handful of fresh dill to the chevre and mix together.
Remove potatoes from the oven and toss with chevre mixture. Add smoked trout and arugula. Pour a good glug of olive oil and squeeze a few lemons onto salad. Drizzle with honey and season with salt, pepper and NSS. Toss, toss then toss again. Taste and add more seasoning/dressing if you desire.
