Best Potato Salad With Smoked Trout And Fresh Herbs Recipes

SMOKED TROUT AND POTATO SALAD

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.

POTATO SALAD WITH SMOKED TROUT AND FRESH HERBS

Steps:

• In a steamer set over boiling water steam the potatoes, cut into 3/4-inch pieces, covered, for 8 to 10 minutes, or until they are tender. While the potatoes are cooking, in a small bowl whisk together the vermouth, the shallots, the vinegar, and the lemon juice. Transfer the potatoes to a bowl, toss them with the vermouth mixture, and let them cool to room temperature. Add the oil, the smoked trout, the herbs, and salt and pepper to taste and toss the salad gently.

SMOKED TROUT & POTATO SALAD

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.

POTATO SALAD WITH TARTAR SAUCE AND FRESH HERBS

Steps:

• Bring a large pot of heavily salted water to a boil over high. Add the potatoes and cook until tender when speared with a fork, about 10 to 20 minutes. Transfer to a large colander to drain and cool.
• While the potatoes cook, prepare the tartar sauce: In a small bowl, whisk together the mayonnaise, minced pickles and 2 tablespoons pickle brine, minced capers, garlic and 1 teaspoon lemon juice. Season with salt and pepper; set aside.
• Once cool enough to handle, slice the cooked potatoes crosswise into 1-centimeter-thick rounds. Transfer to a large bowl, drizzle with 3 tablespoons olive oil and the remaining 3 tablespoons pickle brine. Season generously with salt and pepper, and toss to coat. Arrange on a large serving platter in an even layer, setting some of the rounded pieces skin-side up.
• Just before serving, drizzle with the tartar sauce and top with torn parsley and dill. Zest the lemon on top and serve right away.