Hot Tea Smoked Trout With New Potato Rocket Salad Recipes
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
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.
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
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.
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- Put the beetroot in a saucepan, cover with salted water and bring to the boil. Cook for 25-30 minutes or until they take the point of a knife with ease. Drain the beetroot and, when they’re cool enough to handle, slip off their skins, cut them into bite-size pieces and put them in a bowl. Drizzle with olive oil and season with salt and pepper.
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