A side that becomes a main: rustic potato and apple mash finished with smoked trout and sweet-and-sour radishes. An elegant play of contrasts: sweet/savoury, warm/fresh, soft/crunchy. It keeps your spoon moving.
But the real star is the smoked trout: ours comes from Mòr Atlantic Trout, a family-run operation active since 1972.
Ready to make it? This is what you need:
Ingredients (serves 4)
- 200g Smokin’ Brothers smoked trout
- 600g potatoes
- 2 apples
- 40g butter
- parsley
- 1 bunch radishes
- 1 tbsp white balsamic vinegar
- 2 tbsp rapeseed oil
- pea shoots / microgreens
- salt, pepper
Method
- Peel and dice the potatoes and apples; reserve a small handful of apple cubes for finishing.
- Cook potatoes and apples in salted water until tender; drain well.
- In a pan, melt the butter and brown the reserved apple cubes until golden; set aside.
- Thinly slice the radishes; toss with chopped parsley, white balsamic, rapeseed oil, salt, and pepper. Let stand 5–10 minutes.
- Coarsely mash the boiled potatoes and apples (keep a “rustic” texture), then fold in the golden apples. Taste and adjust salt and pepper.
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Spoon the mash onto plates and top with the sweet-and-sour radishes, as many slices of smoked trout as you like, and the microgreens. Finish with freshly ground pepper and, if you wish, a drizzle of oil.
Tips & Variations
- Apple choice: Reinette or Granny Smith for a fresher contrast; Golden if you prefer sweetness.
- Dairy-free: swap butter for 2 tbsp extra-virgin olive oil or rapeseed oil.
- Make-ahead: the mash (without trout and radishes) keeps 1–2 days in the fridge; reheat with a splash of hot water or a little oil.
A simple yet surprising dish: comfort food with personality, ready in no time.
The perfect recipe for brunch or a light dinner.
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Recipe and food styling: Kerstin Hartwig