| pure greed | ::smoked trout with warm potato salad::

smoked trout with warm potato salad                                                   



500g waxy potatoes (e.g. kifler, chats)

Cook potatoes in a large saucepan full of salted boiling water until tender when pierced with a knife. Drain and allow to cool for 5 minutes before peeling and slicing. Add potatoes to coriander pesto while still warm. Divide potato salad amongst four plates, top with flaked smoked trout, scatter with baby mesclun salad leaves and drizzle with a little more coriander pesto. Fill your glasses with Viogner ... and discover how good life can be!

serves 4

250g smoked rainbow trout (skin & bones, removed)

200g baby mesclun salad leaves

80g pure greed coriander pesto