Creamy mustard potato salad with smoked trout

Creamy mustard potato salad with smoked trout

By
From
Under the Walnut Tree
Serves
4
Photographer
Fanny Bergenström

A summery potato salad with hot smoked trout and a creamy mustard dressing – perfect for an outdoor meal.

Ingredients

Quantity Ingredient
750g baby new potatoes
100ml mayonnaise
1-2 tablespoons red wine vinegar
2-3 teaspoons wholegrain mustard
A pinch sea salt
freshly ground white or black pepper
2-3 tablespoons horseradish, freshly grated
400g hot smoked fish, such as rainbow trout or salmon
a few sliced radishes, (optional)
a handful baby english spinach or mixed baby greens
dill, to serve
chives, to serve
lemon wedges, to serve

Method

  1. Wash and rinse the potatoes, and boil them in lightly salted water.
  2. While the potatoes are boiling, prepare the dressing. Put the mayonnaise in a bowl and stir in the vinegar, mustard, salt, pepper and about half of the grated horseradish. Set aside.
  3. Carefully clean the fish, remove any small bones and flake the fish into chunks.
  4. Let the potatoes cool just a little bit. Cut them into large pieces and transfer to a bowl. Gently fold in the dressing and then the fish pieces. Garnish with the radishes (if using), a bit more horseradish and perhaps some dill or chives.
  5. Give the salad a good grinding of black pepper and top with a small pile of baby greens. Serve with lemon wedges.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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