Best 4 Potato Salad With Smoked Trout And Fresh Herbs Recipes
Indulge in a symphony of flavors with our tantalizing potato salad, a culinary masterpiece that harmonizes the smokiness of trout, the vibrancy of fresh herbs, and the comforting embrace of tender potatoes. This delectable dish is not just a side; it's an experience. Discover the perfect balance of textures and flavors as you savor each bite, from the velvety smoothness of the potatoes to the crispy crunch of the celery and the burst of freshness from the herbs. With three variations to choose from, this potato salad caters to every palate. The classic mayonnaise-based dressing brings a rich creaminess, while the tangy vinaigrette adds a refreshing brightness. And for those seeking a vegan option, the zesty lemon-tahini dressing delivers a delightful plant-based alternative. Prepare to impress your taste buds and embark on a culinary journey like no other.
Let's cook with our recipes!
SMOKED TROUT AND POTATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 344, Fat 15 grams, SaturatedFat 6 grams, Cholesterol 67 milligrams, Sodium 296 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 27 grams
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 TARTAR SAUCE AND FRESH HERBS
Most potato salad recipes call for tossing together all the components, but this one calls for assembling the dish in layers, and for brightening - and loosening - the traditional mayonnaise dressing with pickles and their brine. The steps are simple, and the key is in the potato treatment: Boil the potatoes and slice them into rounds, then immediately douse them with fragrant pickle brine and olive oil, so they soak up flavor and retain moisture. Prepare your potatoes and tartar sauce in advance, then assemble before serving, draping your seasoned potatoes on a platter, drizzling them with the loose tartar sauce and sprinkling with herbs and lemon zest for a modern update on a classic.
Provided by Alexa Weibel
Categories salads and dressings, vegetables, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of heavily salted water to a boil over high. Add the potatoes and cook until tender when speared with a fork, about 10 to 20 minutes. Transfer to a large colander to drain and cool.
- While the potatoes cook, prepare the tartar sauce: In a small bowl, whisk together the mayonnaise, minced pickles and 2 tablespoons pickle brine, minced capers, garlic and 1 teaspoon lemon juice. Season with salt and pepper; set aside.
- Once cool enough to handle, slice the cooked potatoes crosswise into 1-centimeter-thick rounds. Transfer to a large bowl, drizzle with 3 tablespoons olive oil and the remaining 3 tablespoons pickle brine. Season generously with salt and pepper, and toss to coat. Arrange on a large serving platter in an even layer, setting some of the rounded pieces skin-side up.
- Just before serving, drizzle with the tartar sauce and top with torn parsley and dill. Zest the lemon on top and serve right away.
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.
Tips:
- For the best results, use a combination of waxy and starchy potatoes. Waxy potatoes, such as Yukon Gold or Red Bliss, will hold their shape better, while starchy potatoes, such as Russet or Idaho, will provide a creamier texture.
- Be sure to boil the potatoes until they are tender, but not mushy. You should be able to easily pierce them with a fork, but they should not fall apart.
- While the potatoes are boiling, prepare the dressing. This will give the flavors time to meld together.
- Once the potatoes are cooked, drain them well and let them cool slightly before adding them to the dressing. This will help to prevent the potatoes from absorbing too much dressing.
- Gently fold the potatoes into the dressing until they are evenly coated. Be careful not to overmix, as this could cause the potatoes to break apart.
- Cover the potato salad and refrigerate it for at least 30 minutes before serving. This will allow the flavors to develop and meld together.
- Garnish the potato salad with fresh herbs, such as dill, chives, or parsley, before serving.
Conclusion:
Potato salad with smoked trout and fresh herbs is a delicious and refreshing side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. Whether you like your potato salad creamy or tangy, with or without vegetables, this recipe is sure to please everyone at your table.
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