What you need
- 300 g new potatoes, halved
- 1 bunch of asparagus, woody ends snapped off
- 2 eggs
- 2 smoked trout fillets
- A handful of watercress
- 3 tbsp homemade or Greek yoghurt, 1 tsp horseradish, a squeeze of lemon and a little dill
Putting it together
- Boil: boil the potatoes for 12–15 minutes until tender, adding the eggs for the last 7 minutes and the asparagus for the last 3.
- Mix the dressing: stir the yoghurt, horseradish, lemon and dill together.
- Serve: arrange the potatoes, asparagus and watercress on plates, flake over the trout, add the halved eggs and spoon over the dressing.
Why it's good for you: British trout is a sustainable source of omega-3 fats and vitamin D, and spring asparagus brings folate and prebiotic fibre. Cooling cooked potatoes slightly increases their resistant starch, which feeds friendly gut bacteria.
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