Boil 1.5 lb new nugget potatoes (golf ball size) until tender. Reserve & cool. Mix dressing: 2 tsp Dijon mustard, ½ cup Mayonnaise, 1 tsp apple cider vinegar, A few sprigs Fresh Dill, and salt & pepper to taste. Halve or quarter potatoes and mix well with dressing until potatoes are well coated. Refrigerate 2-4 hours & check seasoning. Warm 400 gm Ted’s Smoked Trout at 350F for 7 minutes and cut or tear into bite size pieces. Line 4 plates with leaf lettuce, some potato mixture, sliced radishes & cherry tomatoes a sprig of dill, and top with warm, smoked trout. Enjoy with Harper’s Trail Chardonnay !
Chef David Tombs, Terra Restaurant, 326 Victoria St, Kamloops, 250-374-2913. We get German butter potatoes from Thistle Farm, herbs from Laughing Swan Farm & glorious smoked trout from Ted’s Trout.This Chardonnay’s caramel and peach aroma is a natural for seafood.