Smoked Trout Salad with Horseradish
0
- Prep Time20 min
- Total Time30 min
- Makes4 servings
(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba; Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)
Creamy horseradish dressing gives this comforting trout and potato salad a tangy twist.
Ingredients
8 mini potatoes
1/4 cup sour cream
3 tbsp lemon juice
2 tbsp mayonnaise
1 1/2 tbsp prepared horseradish
1 tsp poppy seeds, (optional)
1/2 tsp salt
1/4 tsp pepper
6 cups coarsely torn watercress
1/2 fennel bulb, thinly sliced
1/4 cup parsley leaves
1/4 cup dill fronds
1/4 cup chopped chives, cut into 1-in. pieces
300 g hot-smoked trout
3 radishes, thinly sliced
1/2 cup pickled red onions
Instructions
Cover potatoes with water in a small pot set over medium-high. Boil until just fork-tender, 8 to 10 min. Drain and let stand until cool enough to handle. Cut in half.
Whisk sour cream with lemon juice, mayo, horseradish, poppy seeds, salt and pepper in a small bowl.
Combine watercress, fennel, parsley, dill, chives and potatoes in a large bowl. Drizzle with half of the dressing, tossing well to coat. Arrange salad mixture on a large platter. Top with large pieces of trout, radishes and pickled onions. Drizzle with remaining dressing. Season with pepper.
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