Slice the red onions. Cut the cucumber in half lengthways, deseed and slice into half moons.
- 1 Boil the potatoes for 12 minutes until tender.
- 2 Meanwhile, mix together the crème fraîche, lemon juice, horseradish and cold water to make a dressing.
- 3 Divide the cucumber, onion and watercress between serving plates, then flake over trout.
- 4 Drain the potatoes, cut larger ones in half and add to the plates, then drizzle over the dressing.
- Average per serving
- Calories 195.0kCal