SEASONAL VEG – THIS WEEK’S RECIPE

So, as we come into peek harvest time, lets have a look at what we can do with what’s in season right now. In our garden we have an abundance of new potatoes, and our French beans are thriving, so what better combination that our version of a salad niçoise. We have swapped the tuna, to our own local goats bridge smoked trout to give a truly local seasonal salad. This recipe serves four.

Ingredients

500 grams new potatoes

250 grams French beans

4 eggs

2 packs of Goatsbridge Hot Smoked Trout

Dressing

4 Tablespoons of Mayo

2 Tablespoons of Buttermilk

Juice of ½ a Lemon

½ clove of garlic grated

2 tablespoons of chopped parsley chives basil (whatever fresh herbs you have available)

Boil Potatoes until cooked, cool and cut into bite size pieces

Lightly cook French beans (don’t overcook, they should have a nice crunch)

Hard Boil Eggs, peel and cut in 4.

Whisk all the dressing ingredients together.

Assemble salad, add some dressing to the potatoes, then add beans, eggs on top along with the flaked smoked trout and finally drizzle generously with dressing.