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Warm Smoked-Trout Potato Salad

Warm Smoked-Trout Potato Salad
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Serves 8| Hands-On Time: | Total Time:



  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.
By December, 2001

Nutritional Information

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

Quick Tip

Many fish fillets have small pin bones in them, which can pose a choking hazard. Before cooking, gently run your fingers along the fillets, locate any bones, and pull them out with tweezers. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.