• 4 big kipfler potatoes, cut into chunks

  • 2 tbls olive oil

  • Sea salt and cracked pepper

  • 1 fennel bulb, shaved

  • 2 big handfuls of mixed salad leaves

  • 1/2 cup chives, chopped

  • 1 tbls lemon juice

  • 1 tsp sea salt and cracked pepper

  • 1 avocado, sliced

  • 2 cups smoked trout, flaked

  • Mayonnaise

  • ½ cup soy mayonnaise

  • ½ cup plain yoghurt

  • 2 tbls horseradish root, grated


  • 1.

    Steam or boil the potatoes until tender. Drain, pat dry then squash using the blade of a knife and your hand. Place on a baking tray (or in a frying pan on the stove) with the oil and salt and pepper. Mix to combine. Put in a hot (180oc) oven and bake until golden brown, about 20 minutes.

  • 2.

    Meanwhile, place the fennel, leaves, chives and lemon juice in a bowl with the sea salt and pepper. Toss.

  • 3.

    For the mayo, place all the ingredients in a small bowl and mix well.

  • 4.

    To serve, divide the potatoes between 4 plates and dollop with a little mayo’. Then top with some avocado then salad. Drizzle a little more mayo then add the fennel. Top layer is the trout finished with more mayo’. Drizzle with lemon juice and serve.

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