Credit: Stephen Jackson
The clean flavour of Icelandic skyr blends well with the creamy Anya potatoes and some light pickled flavourings to make a tremendous palette upon which our beetroot-cured trout can shine. It’s all very fresh and Scandinavian, and is a lovely change from the usual hearty winter fare at this time of year. It would make a lovely first course, or, if paired with a crisp green salad, a great lunch or lighter dinner.
Ingredients:
900g Anya or other small new potatoes
150g Skyr
1 tablespoon Yorkshire Rapeseed Mayonnaise
1 tsp wholegrain mustard
1 banana shallot, minced finely
1 small stick celery, minced finely
A splash of apple cider vinegar
A splash of fresh lemon juice
2 tsp capers, rinsed and drained
A few fronds of fresh dill
Salt & Pepper to taste
100g Burnt Hill beetroot-cured smoked trout (LINK)
Method:
Boil the potatoes in plenty of salted water until just cooked, then drain and set aside to cool.
Chop a small amount of the fresh dill.
In a bowl, whisk together the skyr, mayonnaise, mustard, shallot, dill, celery, lemon juice and vinegar.
When the potatoes are cooled, cut into even pieces (we like ours chunky), and toss gently in the skyr mixture.
Test for seasoning and adjust accordingly.
Spoon onto a plate or into a bowl, and arrange the trout slices on top, along with a few capers and some tiny fronds of fresh dill.
