I'm pretty sure that smoked fish and new potatoes are a match made in heaven, but there are a few extras that can turn it into something even more memorable and comforting. A squeeze of lemon is one example, but horseradish is even better! Of course you can use the creamed jarred stuff but try and find the grated jarred stuff or better still fresh if you can.

serves 4

Ingredients

• • 700g new potatoes
• • a small bunch of spring onions
• • a small bunch of fresh flat-leaf parsley
• • a small bunch of fresh chives
• • sea salt and freshly ground black pepper
• • 4 tablespoons low-fat Greek yoghurt
• • 3 tablespoons good extra virgin olive oil
• • 1 lemon
• • 4 heaped teaspoons creamed horseradish, or fresh, grated, if you can get it
• • 400g hot-smoked trout

To prepare your salad

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• Scrub the new potatoes clean
• Trim and finely slice the spring onions
• Pick and finely chop the parsley leaves, discard the stalks
• Finely chop the chives

To make and serve your salad

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• Put a large pan of salted water on to boil
• Add the potatoes and cook for around 15 minutes or until tender
• Drain and leave to steam dry

To make and serve your salad

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• When cool enough to handle, either cut them in half or squash them into a large salad bowl
• Add your Greek yoghurt and extra virgin olive oil
• Finely grate over the zest of 1 lemon and squeeze in half the juice

To make and serve your salad

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• Add the creamed horseradish, or grate in the fresh horseradish, then season to taste with salt and pepper
• Throw in the parsley, chives and spring onions
• Tear in your smoked trout, and mix everything together

To make and serve your salad

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• Now it’s very important to balance your salad with more seasoning and maybe an extra squeeze of lemon
• You may even want to give it more of a kick by adding some more horseradish. Personally, I love to add a lot of horseradish and make it really hot