Hot-smoked trout, new potato and beetroot salad

Method

1. Put all the dressing ingredients in a jar with a tight fitting lid. Shake vigorously to combine. Taste and adjust the seasoning, sweetness or acidity as you want to.
2. Put the beetroot in a saucepan, cover with salted water and bring to the boil. Cook for 25-30 minutes or until they take the point of a knife with ease. Drain the beetroot and, when they’re cool enough to handle, slip off their skins, cut them into bite-size pieces and put them in a bowl. Drizzle with olive oil and season with salt and pepper.
3. Meanwhile, scrub the potatoes, cut them into bite-size pieces, then put in a pan of salted water and bring to a simmer. Cook for 10-12 minutes or until tender. Drain and, while still warm, toss with 1 tbsp of the dressing, season with salt and pepper and allow to cool a little.
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4. Tip the dressed potatoes onto a serving platter. Arrange the beetroot over the top, followed by the smoked trout. Spoon the dressing over the salad and finish with a scattering of feathery dill sprigs, a squeeze of lemon juice, some sea salt flakes and freshly ground black pepper.