Warm Smoked-Trout Potato Salad

Warm Smoked-Trout Potato Salad
William Meppem
The flaked fish adds an intriguing smoky flavor that’s enhanced by spicy horseradish.

Get the recipe
.
Serves 8
preparation
20
minutes
cooking
30
minutes

Ingredients

2
pounds
small red potatoes, scrubbed and cut into 2-inch pieces
1/3
cup
dry vermouth
2
scallions, minced
2
tablespoons
white-wine vinegar
2
tablespoons
fresh lemon juice
1/4
cup
olive oil
2
tablespoons
bottled horseradish
2
tablespoons
minced fresh parsley leaves
1/2
pound
smoked trout, skinned and flaked

Directions

  1. Heat the potatoes to boiling in enough lightly salted water to cover. Reduce heat to low, cover, and simmer 10 minutes or until the potatoes feel tender when poked with a skewer. Drain.
  2. Meanwhile, in a large bowl, whisk together the vermouth, scallions, vinegar, lemon juice, and olive oil. Stir in the horseradish and parsley. Fold in the hot potatoes and trout.
  3. Serve warm or at room temperature. Can be made up to 2 days ahead.
Kay Chun and Jane Kirby
November 2001

Nutritional Information

  • Per Serving
  • Calories 216
  • Calcium 29 mg
  • Carbohydrate 22 g
  • Cholesterol 40 mg
  • Fat 9 g
  • Fiber 2 g
  • Iron 1 mg
  • Protein 11 mg
  • Sat Fat 1 g
  • Sodium 23 mg
What does this mean? See Nutrition 101.