Directions

1. Womersley Potato & Trout Salad-Lime Slice the new potatoes in half diagonally. This will give the potato a bigger surface area on which to soak up the flavours.
2. Cook the potatoes in salted boiling water until you can push a knife through the middle easily.
3. Whilst they are cooking make the salad dressing by whisking together the Womersely Lime, Black Pepper & Lavender Vinegar, olive oil, salt and pepper.
4. Add in the chopped chives.
5. When the potatoes are cooked, drain them in a colander and add to the salad dressing whilst they are still hot. Mix together, to make sure all the potatoes get a good dressing.
6. Finally add in the flaked smoked trout and serve.