Potato & Smoked Trout Salad With Mustard Dressing
This refreshing potato salad is a delightful mix of tender potatoes tossed in a zesty dressing, complemented by the sharp bite of capers and red onion. Topped with flaky pieces of smoked trout, this dish is a perfect blend of flavors and textures. Enjoy this colorful and satisfying salad as a light and summery meal option.
— Constant Cookbook
Ingredients
- 800g potatoes , unpeeled
- 1 tbsp red wine vinegar
- 2 tsp dill , finely chopped
- 1 tbsp baby capers in brine, drained and rinsed
- 1 small red onion , thinly sliced into half moons
- 4 handfuls watercress , picked
- 175g smoked trout (or mackerel) fillets, skin and bones removed, flesh broken into chunks
- 2 tbsp wholegrain mustard
- 2 tbsp red wine vinegar
- 2 tbsp extra-virgin olive oil
- 1 tsp caster sugar
Instructions
- Put the potatoes in a saucepan of lightly salted water and bring to the boil. Simmer for 10 mins or until tender, then drain. When cool enough to handle, peel and cut into thick slices. Put in a bowl and toss with vinegar and some seasoning.
- To make the dressing, mix all the ingredients together in a small bowl. Pour over the potatoes and add the dill, capers and onion. Arrange the salad on plates with a handful of watercress, then top with the smoked fish.
Cook Time
10M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 276 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 31 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 14 grams protein
- Sodium Content: 1.3 milligram of sodium
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