Smoked Trout, Potato & Arugula Salad (May use mixed greens or spinach)

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"Yet another stellar recipe I recently received in my AARP Newsletter. While I am esp fond of the ingredients in this salad w/a strong Scandinavian flavor profile & look forward to trying it, I feel I should comment on the prep. If you're reading this, then you already know how to cook potatoes until they are "barely tender" & you prob don't need a steamer to do it. That said, I am leaving that choice of method in your capable hands. (Time does not include the time for the potatoes to cool) ENJOY!"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (248.7 g)
  • Calories 309.4
  • Total Fat - 18.4 g
  • Saturated Fat - 4.9 g
  • Cholesterol - 235 mg
  • Sodium - 479.8 mg
  • Total Carbohydrate - 19.1 g
  • Dietary Fiber - 3.8 g
  • Sugars - 1.9 g
  • Protein - 18 g
  • Calcium - 193.9 mg
  • Iron - 3 mg
  • Vitamin C - 14.4 mg
  • Thiamin - 0.2 mg

Step 1

Place a steamer basket in a lrg saucepan w/1 in of water. Bring to a boil. Place the potatoes in the basket, cover & steam until barely tender when pierced w/a skewer, 13-15 min depending on their size. Set aside to cool.

Step 2

Chop 1 tbsp capers & place in a lrg bowl. Add sour cream, vinegar, dill, oil, shallot, salt & pepper. Whisk to combine.

Step 3

When the potatoes are cool enough to handle (but still warm), halve them (or quarter if they are lrg) & add to the bowl along w/the arugula, eggs & trout. Toss gently until just combined. Serve the salad topped w/the remaining 1 tbsp of capers.

Tips & Variations


  • Steamer, but pls read note in the intro Re the cooking method

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