Smoked Trout Salad with Horseradish

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20 min


30 min



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


  1. 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.
  2. Whisk sour cream with lemon juice, mayo, horseradish, poppy seeds, salt and pepper in a small bowl.
  3. 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.