SMOKED TROUT WITH POTATO SALAD Potato and lemon - one bland and the other citrus-zesty - are the ideal flavor complements to smoked fish. 100ml extra-virgin olive oil 50ml lemon juice 1 tablespoon red wine vinegar 1 clove garlic, crushed with a little sea salt Sea salt Freshly ground black pepper 2 tablespoons chopped mint 1/4 cup chopped parsley 1/4 cup finely sliced spring (green) onions 1 stalk celery, diced 1 tablespoon baby capers 500 g unpeeled waxy potatoes 250 g smoked rainbow trout (skin and bones removed) TO SERVE Lemon mayonnaise (recipe follows)

Place olive oil, lemon juice, red wine vinegar, garlic, salt and pepper in a bowl and whisk until combined. Stir in herbs, spring onions, celery and capers.

Cook potatoes in a large saucepan full of salted boiling water until tender when pierced with a knife. Drain and allow to cool for 5 minutes before peeling and slicing. Add potatoes to dressing while still warm. Stir gently to combine.

Divide potato salad among four plates, top with flaked smoked trout and drizzle with lemon mayonnaise.

Serves 4.

LEMON MAYONNAISE

1 egg yolk
50 ml lemon juice
Zest of 1 lemon
Sea salt
Freshly ground black pepper
100 ml canola or other mild oil

Place egg yolk, lemon juice and zest, salt and pepper in a bowl (or food processor) and whisk until combined. Add the oil drop by drop, whisking constantly. When the sauce starts to thicken, add the oil in a steady stream until fully incorporated. If the mayonnaise is too thick, thin with a tablespoon of warm water. Keeps in the refrigerator for 5 days.

Bills - Breakfast, Lunch + Dinner, Bill Granger