Warm Fingerling Potato and Smoked Trout Salad

Name: Warm Fingerling Potato and Smoked Trout Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 907 grams fingerling potatoes (1 by 2 in.; see notes) or other thin-skinned potatoes (2 in. wide), scrubbed and halved lengthwise; 1 Tbsp chopped fresh dill; 1 teaspoons fresh-ground pepper; 59 milliliters lemon juice; 79 milliliters olive oil; 2 Tbsps salt-cured or drained canned capers (see notes); 227 grams smoked trout; 142 grams tart green apple (about , such as Granny Smith, rinsed, cored, and thinly sliced

Warm Fingerling Potato and Smoked Trout Salad is a gluten free, dairy free, whole 30, and pescatarian main course. This recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 432 calories, 17g of protein, and 21g of fat. This recipe serves 4. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up olive oil, trout, fresh-ground pepper, and a few other things to make it today. To use up the tart apple you could follow this main course with the Quick & Easy Apple Tart as a dessert.

Instructions

If using salt-cured capers, put in a small bowl, cover with water, and let soak 10 minutes to remove salt; rinse and pat completely dry. (For brine-packed capers, rinse well and pat dry.)

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Capers

Brine

Water

Salt

Equipment you will use

Bowl

In a 4- to 6-quart pan over high heat, bring 2 to 3 quarts water to a boil.

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Water

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Frying Pan

Add potatoes and cook, uncovered, until tender when pierced, about 15 minutes.

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Potato

Drain.

Meanwhile, pull off and discard skin from trout. Break the fish into bite-size pieces.

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Fish

Set a 1- to 1 1/2-quart pan over medium-high heat. When hot, add olive oil; when it begins to ripple, add capers (use a potholder and stand back--the oil may splatter). Cook, stirring once, until berries have opened and are light brown and crisp, about 1 minute.

Ingredients you will need

Olive Oil