Potato Smoked Trout Salad With Mustard Dressing Recipes

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SMOKED TROUT AND POTATO SALAD



Smoked Trout and Potato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

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)

Steps:

  • 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.

Nutrition Facts : Calories 344, Fat 15 grams, SaturatedFat 6 grams, Cholesterol 67 milligrams, Sodium 296 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 27 grams

SMOKED TROUT & POTATO SALAD



Smoked Trout & Potato Salad image

My latest favourite potato salad. It's really nice served warm too-that seems to bring the flavour of the smoked trout out more than chilling it does. It's worth taking extra care to remove all the tiny bones from the trout.

Provided by JustJanS

Categories     Trout

Time 32m

Yield 4 serving(s)

Number Of Ingredients 11

350 g smoked trout fillets, skinned,boned and flaked
450 g new potatoes, washed (I like to scrub them with a new scouring pad)
1 small red onion, finely chopped
1 tablespoon olive oil
1 teaspoon lemon juice
1 tablespoon chopped fresh parsley
salt and pepper
120 ml mayonnaise
1/2 teaspoon mustard powder
1 teaspoon horseradish sauce
1 pinch salt

Steps:

  • Combine the ingredients for the mustard mayonnaise and set aside.
  • Boil the potatoes for 10-12 minutes, or until tender, cool and cut in half.
  • Mix together with remaining ingredients including the mustard mayonnaise, and serve.

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