Ingredients

4 big kipfler potatoes, cut into chunks 2 tbls olive oil Sea salt and cracked pepper 1 fennel bulb, shaved 2 big handfuls of mixed salad leaves 1/2 cup chives, chopped 1 tbls lemon juice 1 tsp sea salt and cracked pepper 1 avocado, sliced 2 cups smoked trout, flaked Mayonnaise cup soy mayonnaise cup plain yoghurt 2 tbls horseradish root, grated

Description

Steam Or Boil The Potatoes Until Tender. Drain, Pat Dry Then Squash Using The Blade Of A Knife And Your Hand. Place On A Baking Tray (or In A Frying Pan On The Stove) With The Oil And Salt And Pepper. Mix To Combine. Put In A Hot (180oc) Oven And Bake Unt

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