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Prep: 15 minutes
Cook: 10-15 minutes
Serves: 4


500g new potatoes, cut into 2cm dice

100g soured cream

50g mayonnaise

2 pickled gherkins, finely chopped + 2 tbsp vinegar from the jar

1 small red skinned eating apple, cored and finely diced

20g pack dill, roughly chopped

100g California Raisins

4 spring onions, thinly sliced

2 hot smoked trout fillets, flaked 


Cook the potatoes in boiling water for 10-15 minutes until tender, drain and allow to dry out in the colander.

Meanwhile, mix together the soured cream, mayonnaise and 2 tbsp vinegar from the gherkin jar in a large bowl. Stir in the gherkins, apple, dill, raisins and spring onions. Stir in the potatoes, season and allow to cool.

Gently stir in the trout to serve.

Cooks tip

Great served on toasted rye bread for a quick smorrebrod.