Smoked Trout and Potato Salad

Save Recipe
  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe


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)


  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.
Potato Salad with Soy Vinaigrette
15m Easy 100%
Kale Caesar Salad with Smoked Chickpea Croutons
14m Easy 99%
Sweet-Tea Ribs with Lemony Potato Salad
13m Easy 100%
Chopped Salad
Katie Lee

Chopped Salad

14m Easy 97%