Smoked Trout & Potato Salad With Buttermilk Vinaigrette

Smoked Trout & Potato Salad With Buttermilk Vinaigrette
Smoked Trout & Potato Salad With Buttermilk Vinaigrette is a gluten free, whole 30, and pescatarian side dish. This recipe makes 2 servings with 559 calories, 25g of protein, and 15g of fat each. This recipe covers 34% of your daily requirements of vitamins and minerals. The Fourth Of July will be even more special with this recipe. If you have olive oil, lemon juice, kosher salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
For the dressing, stir together the buttermilk, vinegar, lemon zest, and lemon juice. Slowly whisk in the olive oil.
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Lemon JuiceLemon Juice
ButtermilkButtermilk
Lemon ZestLemon Zest
Olive OilOlive Oil
VinegarVinegar
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WhiskWhisk
2
Add the chopped dill and season with salt and pepper, to taste.For the salad, heat olive oil in a small saucepan over medium heat.
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Salt And PepperSalt And Pepper
Olive OilOlive Oil
DillDill
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Sauce PanSauce Pan
3
Add the potatoes and a generous pinch of salt and saut for about a minute.
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PotatoPotato
SaltSalt
4
Add chicken stock and bring to a gentle boil. Cook the potatoes until tender, about 8 minutes.
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Chicken StockChicken Stock
PotatoPotato
5
Drain and return to the pot.Flake the trout into small pieces over the potatoes.
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PotatoPotato
TroutTrout
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PotPot
6
Pour about half the dressing over the trout and potatoes, and gently fold until combined.
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PotatoPotato
TroutTrout
7
Serve the salad at room temperature with toasted bread and remaining dressing on the side.
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BreadBread
8
Garnish with dill sprigs and lemon slices.
Ingredients you will need
LemonLemon
DillDill
DifficultyHard
Ready In45 m.
Servings2
Health Score92
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