Smoked Trout and Potato Salad
Smoked Trout and Potato Salad might be just the side dish you are searching for. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 266 calories, 20g of protein, and 9g of fat per serving. This recipe serves 4. This recipe covers 21% of your daily requirements of vitamins and minerals. The Fourth Of July will be even more special with this recipe. A mixture of creme fraeche, grainy mustard, kosher salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 25 minutes.
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.
Photograph by Antonis Achilleos