Smoked Trout and Potato Salad

  5.0 – 2 reviews  • Easy Lunch Recipes
Level: Easy
Total: 25 min
Prep: 15 min
Cook: 10 min
Yield: 4 servings

Ingredients

  1. 1/2 small red onion, thinly sliced
  2. 1 pound red-skinned potatoes, cut into 1-inch chunks
  3. Kosher salt
  4. 1/4 cup creme fraeche or sour cream
  5. 1 tablespoon white wine vinegar
  6. 1 tablespoon extra-virgin olive oil
  7. 1 1/2 teaspoons grainy mustard
  8. 3 tablespoons chopped fresh dill
  9. 1/2 small English cucumber, halved lengthwise and thinly sliced
  10. Freshly ground pepper
  11. 1 large bunch watercress, stems trimmed
  12. 12 ounces smoked trout, skin removed
  13. Pumpernickel bread and/or pickled beets, for serving (optional)

Instructions

  1. Soak the onion slices in a bowl of ice water. Cover the potatoes with water in a pot; add a pinch of salt, cover and bring to a boil. Reduce to a simmer and cook, uncovered, until tender, 8 to 10 minutes. Drain and let cool slightly; pat dry.
  2. Meanwhile, whisk the creme fraeche, vinegar, olive oil and mustard in a large bowl to make a smooth dressing. Stir in the dill. Drain the onion, pat dry and add to the dressing. Add the potatoes and cucumber, season with salt and pepper and toss to coat.
  3. Divide the watercress among 4 plates and add some potato salad to each. Flake the trout with your fingers and scatter on top. Serve with pumpernickel bread and/or pickled beets, if desired.

Nutrition Facts

Calories 344
Total Fat 15 grams
Saturated Fat 6 grams
Cholesterol 67 milligrams
Sodium 296 milligrams
Carbohydrates 22 grams
Dietary Fiber 3 grams
Protein 27 grams

Reviews

Amber Morrison
Wonderful. Everyone loved this and asked for more.
Michael Ramsey
I’m from German/Scandinavian country—-Northern Iowa. Thank you so much for this recipe. There aren’t alot of Scandanavian recipes out there. Oh yes, thank you for including this recipe WITH Pumpernickel bread. NOW can you just do a Lefsa recipe
Tolefsfrud
St Louis

 

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