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Ingredients
400 g small white potatoes, halved
1 x 400g tin cannellini beans, rinsed and drained
1 x 400g tin butter beans, rinsed and drained
0.5 cup finely sliced fresh basil
3 tbsp finely chopped dill
3 tbsp finely chopped chives
3 Asian/green shallots, finely
3 tsp baby capers
Extra virgin olive oil
300 g hot smoked trout, flaked
Sea salt and black pepper
0.5 cup natural / Greek yoghurt
4 tsp grated horseradish
Zest of 1 lemon
2 tbsp lemon juice
Method
Cook white potatoes until tender, cut into quarters and cool completely, preferably overnight in the fridge.
Add potatoes to a mixing bowl with butter beans, cannellini beans, basil, dill and half the chives, capers, and shallots and give it all a splash of extra virgin olive oil.
Season and toss.
Make the dressing by whisking together all ingredients, then pour over the salad and toss again.
Divide between bowls and top with flaked trout.
Give it another squeeze of lemon, a good crack of black pepper and garnish each with the remaining chives.
