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Smoked Trout, Potato & Arugula Salad (May use mixed greens or spinach)
- Servings: 4
- Prep: 15m
- Cook: 15m
Ingredients
- 12 ounces potatoes (baby new potatoes or fingerlings, scrubbed)
- 2 tablespoons capers (rinsed & divided per prep steps)
- 1/4 cup sour cream
- 3 tablespoons white wine vinegar
- 3 tablespoons fresh dill, chopped (may use 1 tbsp dry dill)
- 2 tablespoons olive oil
- 1 tablespoon shallot, minced
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon salt
- 6 cups baby arugula (packed)(May use same amt of mixed greens or spinach leaves)
- 4 large eggs (hard-boiled & chopped)
- 4 ounces smoked trout fish (skinned, boned & flaked - about 3/4 cup)
How to Make
-
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.
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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
We hope you enjoy this recipe!
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