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Credit: William Meppem

Recipe Summary

hands-on:
20 mins
total:
30 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Serve warm or at room temperature. Can be made up to 2 days ahead.

Nutrition Facts

calcium 29mg; 216 calories; carbohydrates 22g; cholesterol 40mg; fat 9g; fiber 2g; iron 1mg; protein 11mg; saturated fat 1g; sodium 23mg.
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