Here is a super-light summer dish. The flavours are a nod to kedgeree, which famously pairs smoked fish with curry spices and peas. Pea shoots are available from most supermarkets or oriental stores, but if they prove hard to get, use French lamb’s lettuce (mâche) or young rocket.
Ingredients
- 500g waxy new potatoes, diced
- 2 large free-range eggs
- ½ tsp cumin seeds
- ½ tsp coriander seeds
- ½ tsp ground ginger
- 2 cloves
- A very mean pinch of turmeric powder or saffron
- 2 whole, hot-smoked trout or 4 medium-size fillets (these are sometimes sold ready-to-eat, in vacuum packs)
- 1 tbsp unsalted butter
- 1 tbsp mild salad oil (I use cold-pressed rapeseed oil)
- 100g or 4 generous handfuls pea shoots
- Juice of 1 lemon, plus lemon wedges, to garnish
Method
- 1. Boil the potatoes in a pan of salted water until just tender, then drain, spread out to cool and set aside. Meanwhile, place the eggs in a pan of cold water and bring to the boil. Cook for 5 minutes, then drain, peel, halve and set aside.
- 2. In a heavy-based frying pan, dry-fry the spices for a minute or so, then grind them in a pestle and mortar and set aside. Flake the smoked trout into bite-size pieces, removing any pin bones and set aside.
- 3. Heat the butter and oil in a wide-bottomed frying pan and, when fizzing, add the potatoes and spices, turn up the heat and fry until the potatoes are a little crisp at the edges and smell good and spicy. Add the smoked fish and stir it around the pan a couple of times to mix.
- 4. Remove from the heat and toss the mixture through the pea shoots and boiled eggs. It might wilt a few of the leaves – this is a good thing! Squeeze the lemon juice over the salad. Check the seasoning and serve immediately with lemon wedges to squeeze ove
Nutritional info
Per serving: 354kcals, 16g fat (4.9g saturated), 33.3g protein, 21.9g carbs, 2.5g sugar, 3g salt
Wine Recommendation
This light but spicy dish needs a refreshing, snappy, summery dry white, such as Austrian Grüner Veltliner or France’s Picpoul de Pinet.