Warm Fingerling Potato and Smoked Trout Salad

Ingredients

• 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
• 1 tart green apple (about 5 oz.), such as Granny Smith, rinsed, cored, and thinly sliced
• ¹/₃ cup olive oil
• ½ teaspoon fresh-ground pepper
• 1 tablespoon chopped fresh dill
• 8 ounces smoked trout
• + 2 more ingredients
• • ¼ cup lemon juice
  • Sour cream (optional)

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...

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