Smoked trout or salmon works beautifully in potato salad. Here
we've changed it up and lightly pickled the trout instead, which
cuts the fish's natural richness and adds extra piquancy.
1 kgwaxy potatoes, such as Desiree, cut into wedges1½ tbspolive oilFinelygrated rind and juice of 1 lemon, plus lemon wedges to serve1 cup(loosely packed) frisée1baby fennel bulb, thinly shaved on a mandolin, fronds reserved¾ cup(loosely packed) flat-leaf parsley, coarsely chopped2 tspfennel seeds2 tspDijon mustard50 mlextra-virgin olive oilQuick pickled trout250 ml (1 cup)white wine vinegar55 gm (¼ cup)caster sugar2golden shallots, thinly slicedJuiceand thinly peeled rind of 1 lemonJuiceand thinly peeled rind of ½ orange2fresh bay leaves2thyme sprigs2 tspfennel seeds400 gmskinless ocean trout fillet, pin-boned
For quick pickled trout, stir all ingredients except trout in a small saucepan over medium heat until sugar dissolves, then season to taste and set aside to cool. Place trout in a non-reactive container, pour pickling liquid over and refrigerate to pickle (30-45 minutes).
Preheat oven to 200C. Combine potatoes, olive oil and lemon rind in a large bowl, season to taste, spread in a roasting pan lined with baking paper and roast, shaking pan occasionally, until golden and very tender (40-45 minutes). Set aside to cool to room temperature, then transfer to a large bowl.
Remove trout from pickling liquid and slice. Remove shallot from pickling liquid (reserve 40ml liquid; discard remainder) and add to potato mixture. Add frisée, fennel, reserved fronds and parsley and set side.
Dry-roast fennel seeds until fragrant (30 seconds), coarsely crush with a mortar and pestle, then transfer to a bowl. Add reserved pickling liquid, whisk in lemon juice and mustard, then whisk in extra-virgin olive oil to combine and season to taste. Add to potato mixture with trout, toss to combine and serve with lemon wedges.