Hands-On Time
20 Mins
Total Time
30 Mins
Yield
Serves 8
William Meppem

How to Make It

Step 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.

Step 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.

Step 3

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

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