Coln Valley Trout with Over Farm potato salad, Kitchen Garden preserve vinaigrette and watercress

1 Fillet of Smoked Coln Valley Trout
4 oz Over Farm pink fir apple potatoes
3 oz chopped chives
Sprig of John Hurd watercress
3 oz Kitchen Garden Preserve chutney
5 Fl oz Selesly herb oil
1 Pagets chopped onion
2oz mayonnaise
1 sprig of thyme
Five Spice cracked black pepper
Zest of 1 lemon and lime
1 Fl oz Balsamic vinegar

This is a really simple recipe.

Boil your potatoes till just tender.
Refresh under cold water and put to one side.

For the Vinaigrette combine the chutney, oil, vinegar, thyme, zest.

Chop the onion and some chives and combine them and the mayonnaise with the potatoes that are finely sliced.

Season lightly with the peppers and Five Spice.

Lightly pepper the Coln Valley fillet.

To serve place a small pile of the potato salad in the centre of the plate.

Place the fillet neatly on the top and garnish with our vibrant green watercress.

Stir your vinaigrette and drizzle around the tower of trout and leaves.

Serve with a parmesan tuille and homemade warm bread rolls.

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