Recipe: Warm Potato Salad with Smoked Trout

Tired of the same ol’, same ol’ when it comes to summer’s most popular side dish? You only live once. Try this variation.


Image by congerdesign from Pixabay


1 lb. smoked trout (look for Ducktrap Smoked Trout in the self-serve meat case or Cole’s Smoked Trout near the seafood counter)

2 lbs. baby white potatoes

6 tablespoons extra-virgin olive oil

2 small cloves garlic – peeled, mashed to a paste and sprinkled with coarse salt.

2 tablespoons chopped shallots]

2 tablespoons coarsely chopped fresh flat-leaf parsley

Coarse salt and freshly ground white pepper to taste.

What To Do

Cut smoked trout into ½ thick pieces. Set aside.

In a saucepan of boiling salted water, cook potatoes for 15-20 minutes, until tender.

Drain and set aside. When still quite warm but cool enough to handle,

cut potatoes into ½-inch rounds. In a bowl, combine the warm potatoes, smoked trout, olive oil, garlic, shallots, and parsley. Season to taste with salt and pepper.

Toss gently to combine. Serve while still warm.


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