Posted By: Shopprice New Zealand
Smoked trout transforms this spring-fresh potato salad into a filling meal. Look for it in the refrigerated seafood section of your supermarket, or alongside cured meats. Serve with crusty bread.
- 680 g mini red-skinned potatoes
- 300 g smoked trout, skin removed
- 1/4 cup (60 mL) extra-virgin olive oil
- 1/4 tsp (1 mL) grated lemon zest
- 2 tbsp (30 mL) lemon juice
- 1 tbsp (15 mL) chopped fresh dill
- 1 clove garlic, finely grated or pressed
- 1 tsp (5 mL) prepared horseradish
- 1/4 tsp (1 mL) each salt and pepper
- 4 cups (1 L) chopped green leaf lettuce
- 4 radishes, trimmed and thinly sliced
- half small red onion, thinly sliced
- 1 tbsp (15 mL) capers, drained, rinsed and finely chopped
In large saucepan of boiling salted water, cook potatoes until fork-tender, about 10 minutes. Drain. Let cool for 10 minutes. Cut in half.
While potatoes are cooking, using fork, coarsely flake fish. Set aside.
In large bowl, whisk together oil, lemon zest, lemon juice, dill, garlic, horseradish, salt and pepper. Add potatoes, lettuce, radishes, red onion and capers; gently toss to coat. Top with fish.
Tip from The Test Kitchen: Hot-smoked trout is less expensive than cold-smoked trout, and it comes fully cooked and ready to eat. If the package doesn’t specify, look for the colour of the fish: Cold-smoked will be a bright, shiny reddish-orange, while hot-smoked is matte and a duller shade of pink or tan.
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