Smoked Trout Salad with Horseradish


  • Prep Time20 mins
  • Total Time30 mins
  • Makes4 servings
Smoked Trout Salad with Horseradish

(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.


  • 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


  • 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.