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
For the dressing, stir together the buttermilk, vinegar, lemon zest, and lemon juice. Slowly whisk in the olive oil.
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.
Add the potatoes and a generous pinch of salt and saut for about a minute.
Add chicken stock and bring to a gentle boil. Cook the potatoes until tender, about 8 minutes.
Drain and return to the pot.Flake the trout into small pieces over the potatoes.
Pour about half the dressing over the trout and potatoes, and gently fold until combined.
Serve the salad at room temperature with toasted bread and remaining dressing on the side.
Garnish with dill sprigs and lemon slices.