Smoked Trout and Potato Salad

Total Time:
25 min
15 min
10 min

4 servings

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

  • 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.

  • 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.

  • Per serving: Calories 344; Fat 15 g (Saturated 6 g); Cholesterol 67 mg;

  • Sodium 296 mg; Carbohydrate 22 g; Fiber 3 g; Protein 27 g

  • Photograph by Antonis Achilleos

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