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