A leafy summer salad with buttery smoked fish and a hot mayo dressing
1 white chicory
1 bunch watercress
½ small celeriac
A pinch of sea salt
1 lemon, juice and zest
150g Wasabi Company wasabi mayonnaise (or normal mayo)
400g baby new potatoes, cooked in salted water
300g hot smoked trout, flaked
1 tbsp chopped dill
1 tbsp chopped chives
A few strikes of fresh wasabi (optional)
Prep and wash the chicory and watercress. Peel the celeriac, slice very finely using a knife or mandolin, place in a bowl and season with a pinch of sea salt and a squeeze of lemon juice. Add the wasabi mayonnaise and combine well. Leave for 10 mins—the acid in the juice and mayonnaise will soften the celeriac.
Cut the larger cooked new potatoes into pieces and the smaller ones in half, then fold through the celeriac mayonnaise. Add the smoked trout, herbs and salad leaves, mix gently and serve in a salad bowl. Finish with some finely grated lemon zest and fresh wasabi, if using.
Recipe: Hayden Groves