Potato Smoked Trout Salad With Mustard Dressing Recipes

SMOKED TROUT SALAD WITH GRILLED FINGERLINGS POTATOES AND MUSTARD-DILL VINAIGRETTE

Steps:

• Preheat the grill for direct grilling, high heat.
• Toss the potatoes with the canola oil, 2 tablespoons chopped dill, 1 teaspoon smoked paprika and sprinkle with salt and pepper. Transfer to a grill basket and grill, tossing occasionally, until golden brown and cooked through, about 10 minutes.
• Combine the mayonnaise, cider vinegar, horseradish, mustard, honey, and salt and pepper to taste, and whisk to combine. Slowly whisk in the olive oil.
• Drizzle some of the dressing over the bottom of a large serving platter or shallow bowl. Pour the warm potatoes on top. Scatter the Smoked Trout over the potatoes, then the watercress and dill fronds. Dust with more smoked paprika and drizzle a generous amount of dressing over all.
• Combine the salt, sugar and 4 cups water in a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes. Add the trout, making sure they are submerged. Cover and refrigerate for at least 1 hour and up to 3 hours.
• Remove the trout from the brine, rinse thoroughly with cold water and pat dry. Place the trout skin-side down onto a rack set in a half sheet pan. Dry in the refrigerator until the skin becomes shiny and somewhat tacky to the touch, 21 to 24 hours.
• Prepare the smoker using the alder or applewood chips so that it maintains a temperature of 150 to 160 degrees F.
• Place the trout onto the smoking racks, skin-side down, separating them by at least 1/4-inch and place into the smoker. Adjust the heat as needed and cook until the fish has cooked through, darkened in color around the edges and has the desired level of smoke flavor, about 20 minutes. Remove from the smoker and cool. Remove the flesh from the skin and gently break into big chunks.

SMOKED TROUT AND POTATO SALAD

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.

POTATO & SMOKED TROUT SALAD WITH MUSTARD DRESSING

Steps:

• Put the potatoes in a saucepan of lightly salted water and bring to the boil. Simmer for 10 mins or until tender, then drain. When cool enough to handle, peel and cut into thick slices. Put in a bowl and toss with vinegar and some seasoning.
• To make the dressing, mix all the ingredients together in a small bowl. Pour over the potatoes and add the dill, capers and onion. Arrange the salad on plates with a handful of watercress, then top with the smoked fish.

SMOKED TROUT SALAD WITH MEYER LEMON DRESSING

Steps:

• Toss the endive, shallots, and radishes in a large bowl. Toss with half of the dressing and season with salt and pepper. Divide the mixture among 4 plates and arrange the beets around the plate. Tear the trout fillets into bite-sized pieces and place on each salad. Top each with 1 tablespoon of the trout roe and serve.
• Whisk together lemon juice, vinegar, mayonnaise, mustards and salt and pepper in a medium bowl. Slowly whisk in the oil until emulsified and stir in the tarragon.
• Combine water, salt, and sugar in a large container and mix until the salt is completely dissolved. Add the fish, cover, and refrigerate for 1 hour.
• Soak wood chips in water for at least 1 hour. Remove trout, rinse and dry thoroughly.
• Use a covered grill (charcoal, gas or electric) and preheat to about 200 degrees F. Cover
• heated coals with 1/3 of the hickory chips. Place fish, skin side down, on well-greased grill, about 4 inches from coals. Close grill hood and open vent to circulate smoke. Add additional hickory chips, as necessary. Smoke trout for approximately 20 minutes. Trout is done when the cut surface is golden brown and flakes easily with a fork.

SMOKED TROUT & POTATO SALAD

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.

DRESSING FOR POTATO SALAD

Steps:

• Mix together the mayonnaise, sour cream, mustard, ketchup, Worcestershire sauce, onion and salt and pepper. Refrigerate until ready to toss with potatoes.

RUNNER BEAN, SMOKED TROUT & POTATO SALAD

Steps:

• To make the dressing, mix all the ingredients together in a jar and shake well. Cook the potatoes in boiling salted water for 10 mins until just tender, then drain. Cook the beans in boiling salted water for 10 mins until tender, then plunge into ice water and drain.
• Toss the warm potatoes and beans together with half the spring onions and parsley, and half the dressing. Spread over a platter, then scatter over the smoked trout. Scatter over the rest of the spring onions, drizzle with the remaining dressing and serve, or leave everyone to help themselves.

MUSTARD POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. Drain.
• Transfer potatoes to a bowl and blend with an electric mixer. Add mayonnaise, onion, mustard, milk, butter, pickle juice, salt, pepper, and 1/2 teaspoon paprika; blend until smooth. Blend in pickles. Dice 5 eggs and blend into the mixture. Taste and adjust seasonings as needed.
• Transfer to a serving bowl and smooth the top with a rubber spatula. Slice the remaining egg in half lengthwise and press on top. Garnish with paprika.

POTATO SALAD W/MUSTARD DRESSING

Steps:

• Place potatoes in boiling water to cover, add 2 tablespoons cider vinegar. When done, drain and place in rectangular 9x13-inch dish. Set aside.
• Sauté 1/2 pound bacon. When crisp, cup up and add to dish holding potatoes along with the bacon grease. Toss.
• Add to potato/bacon mixture: onion, parsley, celery seed, salt and pepper. Toss.
• BOILED DRESSING: In saucepan, whisk eggs.
• Add mustard, whisk.
• Add sugar, whisk.
• Add cider vinegar, whisk.
• Add water.
• Bring to boil. Cook and whisk 8-10 minutes.
• Toss with potatoes. Let sit on counter 3 hours. Stir occasionally. Cover with plastic wrap.
• Yummy, Yummy. Good for the tummy.

MOM'S MUSTARD STYLE POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, place in a large mixing bowl and beat until smooth.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and pimentos.
• Blend together the mustard and salad dressing, add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.

HOT-SMOKED TROUT & MUSTARD SALAD

Steps:

• Cook the green beans in a small pan of boiling salted water for 3-4 mins, until just tender. Drain and refresh under cold running water. Transfer to a serving bowl, add the lettuce, trout and croutons.
• Whisk the oil with the mustard and lemon zest and juice. Season and drizzle over the salad. Gently toss to coat and serve straight away.