Warm Fingerling Potato and Smoked Trout Salad

Warm Fingerling Potato and Smoked Trout Salad
Photo by Thomas J. Story

Ingredients

  • Sour cream (optional)
  • 2 tablespoons salt-cured or drained canned capers (see notes)
  • 2 pounds fingerling potatoes (1 by 2 in.; see notes) or other thin-skinned potatoes (2 in. wide), scrubbed and halved lengthwise
  • 8 ounces smoked trout
  • ¼ cup lemon juice
  • 1 tart green apple (about 5 oz.), such as Granny Smith, rinsed, cored, and thinly sliced
  • 1/3 cup olive oil
  • + 2 more ingredients
    • ½ teaspoon fresh-ground pepper
    • 1 tablespoon chopped fresh dill

1. If using salt-cured capers, put in a small bowl, cover with water, and let soak 10 minutes to remove salt; rinse and pat completely dry. (For brine-packed capers, rinse well and pat dry.) 2. In a 4- to 6-quart pan over high heat, bring 2 to 3 quarts water to a boil. Add potatoes and cook, unco...

View full recipe at My Recipes

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