Soooo pretty it hurts and perhaps a bit effeminate for an old guy like me......but the ladies who lunch do love this dish. Really just an assembly of great summer produce brought together with the tzatziki. The flowers are nasturtium and borage grown in my garden and are purely optional. For two:
Purple heritage potatoes - 200g
Organic watercress - 1 pack (I used John Hurd's which is super peppery)
Hot smoked trout fillets - 4 fillets
Greek yoghurt - a small pot, Total brand is the best from the supermarkets
Cucumber - 1/2
Dill - 1 small bunch, leaves only
Mint - 1/2 a small bunch, leaves only
1 small clove of garlic - peeled and crushed to a puree
Juice of 1/2 a lemon
Vinaigrette made with a little extra virgin, good red wine vinegar and a little sugar
Boil the spuds until tender, slip off the skins while still warm and dress with a little vinaigrette and seasoning.
Half the cucumber lengthways, then remove the seeds with a teaspoon. Dice finely and lightly salt to draw out some of the moisture. Leave for 30 mins, then wash the cucumber dice and drain well on kitchen paper. Mix with the yoghurt, garlic, dill, mint, and add salt, pepper and lemon juice to taste.
Slice the warm spuds and plate to make a base for the trout. Top with tzatziki and flaked trout. Dress the water cress and arrange artfully about the plate and add the flowers if you are using.