Smoked trout with potato salad

I am having lots more fun lately mucking around with Picasa so I felt better about posting the recipe for this salad from Bill Granger's Sydney Food even though I wasn't entirely happy with my photography.

I have made this salad twice this week, and it is a wonderful entree so easy to prepare and serve and actually quite light and fresh with it's creamy lemon mayonnaise combined with the silky and rich smoked trout. You can make the dressing and mayonnaise in advance and cut up most other ingredients so prior to serving you need only boil the potatoes and assemble the salad.

Ingredients
100 ml (3 1/2 oz) extra virgin olive oil
50 ml (1 3/4 oz) lemon juice
1 tablespoon red wine vinegar
1 clove garlic crushed with a little sea salt
sea salt
freshly ground black pepper
2 tablespoons chopped mint
1/2 cup chopped italian parsely
1/4 cup finely sliced spring (green) onions
1 stalk celery, diced
1 tablespoon baby capers
500g (1 lb) unpeeled waxy potatoes (chats or kipflers)
250 g smoked rainbow trout (skin and bones removed)
to serve - lemon mayonnaise

Place olive oil, lemon juice, red wine vinegar, garlic, salt and pepper in a bowl and whisk until combined. Stir in herbs, spring onions, celery and caperss.

Cook potatoes in a large saucepan full of salted boiling water until tender when pierced with a knife. Drian and allow to cool for 5 minutes before peeling and slicing. Add potatoes to dressing while still warm. Stir gently to combine.

Divide potato salad among four plates, top with flaked smoked trout and drizzle with lemon mayonnaise.

Lemon Mayonnaise
1 egg yolk
50 ml ( 1 3/4 fl oz) lemon juice
zest of 1 lemon
sea salt
freshly ground black peper
100ml (3 1/3 fl oz) canol or other mild oil

Place egg yolk, lemon juice and zest, salt and pepper in a bowl (or food processor) and whisk until combined. Add the oil drop by drop, whisking constantly. When the sauce start to thicken, add the oil in a steady stream until fully incorporated. If the mayonnaise is too thick, thin with a tablespoon of warm water. Keeps in refrigerator for 5 days.

P.S. I used some curly lettuce too.