Smoked Trout Potato Salad Recipes

SMOKED TROUT AND POTATO SALAD

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

Smoked Trout and Potato Salad image

Steps:

Soak the onion slices in a bowl of ice water. Cover the potatoes with water in a pot; add a pinch of salt, cover and bring to a boil. Reduce to a simmer and cook, uncovered, until tender, 8 to 10 minutes. Drain and let cool slightly; pat dry.
Meanwhile, whisk the creme fraeche, vinegar, olive oil and mustard in a large bowl to make a smooth dressing. Stir in the dill. Drain the onion, pat dry and add to the dressing. Add the potatoes and cucumber, season with salt and pepper and toss to coat.
Divide the watercress among 4 plates and add some potato salad to each. Flake the trout with your fingers and scatter on top. Serve with pumpernickel bread and/or pickled beets, if desired.

Nutrition Facts : Calories 344, Fat 15 grams, SaturatedFat 6 grams, Cholesterol 67 milligrams, Sodium 296 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 27 grams

Ingredients

1/2 small red onion, thinly sliced
1 pound red-skinned potatoes, cut into 1-inch chunks
Kosher salt
1/4 cup creme fraeche or sour cream
1 tablespoon white wine vinegar
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons grainy mustard
3 tablespoons chopped fresh dill
1/2 small English cucumber, halved lengthwise and thinly sliced
Freshly ground pepper
1 large bunch watercress, stems trimmed
12 ounces smoked trout, skin removed
Pumpernickel bread and/or pickled beets, for serving (optional)

SMOKED TROUT & POTATO SALAD

My latest favourite potato salad. It's really nice served warm too-that seems to bring the flavour of the smoked trout out more than chilling it does. It's worth taking extra care to remove all the tiny bones from the trout.

Provided by JustJanS

Categories Trout

Time 32m

Yield 4 serving(s)

Number Of Ingredients 11

Smoked Trout & Potato Salad image

Steps:

Combine the ingredients for the mustard mayonnaise and set aside.
Boil the potatoes for 10-12 minutes, or until tender, cool and cut in half.
Mix together with remaining ingredients including the mustard mayonnaise, and serve.

Ingredients

350 g smoked trout fillets, skinned,boned and flaked
450 g new potatoes, washed (I like to scrub them with a new scouring pad)
1 small red onion, finely chopped
1 tablespoon olive oil
1 teaspoon lemon juice
1 tablespoon chopped fresh parsley
salt and pepper
120 ml mayonnaise
1/2 teaspoon mustard powder
1 teaspoon horseradish sauce
1 pinch salt

SMOKED TROUT POTATO SALAD WITH DILL AND HORSERADISH

I've made this a couple of times recently to take to tapas style parties-served in small bowls, it's yummy (I think!) I think it serves round 12 like this. I use low fat products, but that's up to you.

Provided by JustJanS

Categories Trout

Time 40m

Yield 12 serving(s)

Number Of Ingredients 10

Smoked Trout Potato Salad With Dill and Horseradish image

Steps:

Bring the potatoes to the boil and simmer around ten minutes or until just tender. Cool (I plunge the potatoes into cold water to do this).
Mix together the next 8 ingredients and fold through the potatoes gently.
Add the flaked trout and fold through gently.
At this stage, I like to pop this in the frige for a few hours as I reckon the flavour improves with sitting.

Nutrition Facts : Calories 91, Fat 2.3, SaturatedFat 1.4, Cholesterol 7.2, Sodium 62.3, Carbohydrate 16, Fiber 2.1, Sugar 1, Protein 2.3

Ingredients

1 kg potato, peeled and diced into 1 . 5cm cubes
4 green onions, sliced fine
1/2 cup low-fat sour cream
1/4 cup low-fat mayonnaise
1/4 cup light cream
2 tablespoons prepared horseradish
1 tablespoon lemon juice
2 tablespoons capers, drained and rinsed
2 tablespoons dill (or to taste)
1 smoked trout, skinned, deboned and flesh flaked

POTATO SALAD WITH SMOKED TROUT AND FRESH HERBS

Categories Salad Herb Potato Appetizer Side Quick & Easy Trout Spring Summer Tarragon Chive Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 6

Number Of Ingredients 11

Potato Salad with Smoked Trout and Fresh Herbs image

Steps:

In a steamer set over boiling water steam the potatoes, cut into 3/4-inch pieces, covered, for 8 to 10 minutes, or until they are tender. While the potatoes are cooking, in a small bowl whisk together the vermouth, the shallots, the vinegar, and the lemon juice. Transfer the potatoes to a bowl, toss them with the vermouth mixture, and let them cool to room temperature. Add the oil, the smoked trout, the herbs, and salt and pepper to taste and toss the salad gently.

Ingredients

2 pounds small new potatoes
1/3 cup dry vermouth
2 large shallots, minced
2 tablespoons white-wine vinegar
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/4 pound smoked trout, flaked
2 tablespoons minced fresh parsley leaves
1 tablespoon minced fresh chervil
1 tablespoon minced fresh chives
1 tablespoon minced fresh tarragon leaves

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