The arrival of Jersey Royals heralds the change in seasons from winter to spring. Wonderful as they are on their own, here their creamy texture and nutty flavour are a perfect canvas for the almost spicy, savoury flavour of Lovage Pesto and smoked trout. The juicy minerality of the Nocellara Olives provides both contrast and decadence.

Ingredients

750g Jersey Royals, washed and cleaned but with the skin still intacts

125g Smoked trout, broken into chunks

15 Nocellara Olives, the flesh cut off into large pieces

100g Lovage pesto

50ml Early Harvest Arbequina Extra Virgin Olive Oil

1 tbsp toasted sesame seeds

Salt and pepper to season

Ingredients

750g Jersey Royals, washed and cleaned but with the skin still intacts

125g Smoked trout, broken into chunks

15 Nocellara Olives, the flesh cut off into large pieces

100g Lovage pesto

50ml Early Harvest Arbequina Extra Virgin Olive Oil

1 tbsp toasted sesame seeds

Salt and pepper to season

1

Cover the potatoes with water and a few pinches of salt and bring to the boil. Turn down to a simmer and cook for around 15 minutes. Cooking time will depend on the size of the potatoes, so check with a small knife and if the blade goes to the centre without too much resistance, they’re ready. Drain well, then put back in the pot to allow to cool. When you’re able to handle, gently crush or break into smaller pieces and arrange on a plate or dish.

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2

Scatter both the olives and trout over the potatoes.

3

Mix the Lovage Pesto and the olive oil so that you have a loose dressing and then with a spoon, drizzle all over the potatoes, trout and olives. Sprinkle over the sesame seeds and then season with a little sea salt and freshly ground black pepper. Serve whilst warm.

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