Potato salad is one of those things which never gets old. However, I’m always looking for new ways to make it a bit more special, and this version with confit ocean trout really hits the spot. It’s just perfect to take for a picnic, served simply with some buttered rye bread or as part of a larger spread. If you can’t find trout, salmon would work equally as well. Cooking the trout at such a low temperature in oil, means that the fish stays extremely moist and just falls apart. If you wanted to avoid this step, pan-frying the fish would be a suitable substitute. This salad is even better the next day!


300g piece of ocean trout

400ml olive oil

700g new potatoes, scrubbed

100g freshly podded peas (approximately 300g unpodded)

large handful of dill, roughly chopped, plus extra to serve

30g cornichons, roughly chopped

10g capers, roughly chopped

1/2 red onion, finely chopped

100ml creme fraiche

juice of half a lemon

extra virgin olive oil


  1.   Preheat oven to 100C. Place the olive oil in a small pot and heat to 80C. Arrange the ocean trout in a small oven-proof dish and pour over the heated oil. The trout should be completely submerged. Cook in the oven for 15 minutes. The trout should still be quite pink in the centre. Leave the trout to cool in the oil. Take the trout out of the oil and pat dry. Remove the skin and bones, trying the keep the trout in large pieces. Set aside. 
  2. Meanwhile, cover the potatoes with cold water in a large pot. Bring to the boil over a high heat and then reduce to a simmer. Cook for 15 minutes or until just tender. Drain and refresh in cold water. Halve larger potatoes and leave smaller ones whole. Set aside. 
  3. Bring a small pot of water to the boil and blanch the peas for 2-3 minutes. Refresh in cold water, drain and set aside. 
  4. In a large bowl, combine the potatoes, peas, dill, cornichons, capers and onion. Mix the creme fraiche with the lemon juice and add a generous drizzle of olive oil. Add this to the potato mixture and gently stir to combine. Flake in the the confit trout, being careful not to break it up too much. Season to taste. 
  5. Transfer the salad to a serving bowl and scatter over extra dill just before serving.