Hot Smoked Trout, Tzatziki, Purple Heritage Potatoes, Watercress, Flowers

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:

Ingredients:

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

Method:

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.