Crispy Potato, Trout And Beetroot Salad

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donna hay

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Ingredients

800 g chat (baby) potatoes

¼ cup (60ml) olive oil

2 bunches baby beetroot, trimmed

400 g smoked trout fillet, flaked

400 g broad (fava) beans, blanched and peeled

1 bunch watercress, leaves picked

½ cup (150g) whole-egg mayonnaise

1 tablespoon store-bought grated horseradish

1 clove garlic, crushed

1 tablespoon white wine vinegar

sea salt and cracked black pepper

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