Smoked Trout Salad with Herb Potatoes

Name: Smoked Trout Salad with Herb Potatoes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3 servings
Cuisine: Swiss
Ingredients: 1 pound small red potatoes (quartered); 8 ounce smoked trout fillets (flaked); 5 ounce mixed greens; 0.5 cup fresh parsley (chopped); 0.25 cup fresh dill (chopped); 3 tablespoon white wine vinegar; 3 tablespoon olive oil; 1 teaspoon Dijon mustard; 0.5 teaspoon salt; 0.25 teaspoon black pepper

A light yet satisfying main dish salad featuring flaky smoked trout, creamy boiled potatoes, and a fresh mix of greens, all tossed in a zesty vinaigrette with plenty of herbs.

Prep: 15 min
Cook: 10 min
Total: 25 min
Servings: 3
Cuisine: Swiss
Difficulty: Easy
Cost: $8.36/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Pescatarian
High-Protein
Low-Sugar

Ingredients

1 pound small red potatoes (quartered)
8 ounce smoked trout fillets (flaked)
5 ounce mixed greens
0.5 cup fresh parsley (chopped)
0.25 cup fresh dill (chopped)
3 tablespoon white wine vinegar
3 tablespoon olive oil
1 teaspoon Dijon mustard
0.5 teaspoon salt
0.25 teaspoon black pepper

Instructions

Place quartered small red potatoes in a medium saucepan and cover with cold, salted water. Bring to a boil over high heat, then reduce heat to medium and simmer for 8-10 minutes, or until fork-tender. Drain well.
While potatoes are cooking, prepare the vinaigrette: In a small bowl, whisk together white wine vinegar, olive oil, Dijon mustard, salt, and black pepper until well combined.
In a large bowl, gently combine the warm, drained small red potatoes with half of the chopped fresh parsley and half of the chopped fresh dill. Drizzle with about half of the vinaigrette and toss gently to coat.
Add the mixed greens and the remaining fresh parsley and fresh dill to the bowl. Gently flake the smoked trout fillets over the top of the salad.
Drizzle the remaining vinaigrette over the salad. Toss gently to combine all ingredients without breaking up the trout too much. Serve immediately.

Notes

Ensure potatoes are still slightly warm when dressing them; this helps them absorb the flavors of the herbs and vinaigrette better. This salad is best enjoyed fresh, as mixed greens can wilt quickly once dressed.

Nutrition (per serving)

Calories: 490
Protein: 30 g
Carbohydrates: 38 g
Fat: 25 g
Fiber: 6 g
Sodium: 880 mg
Saturated Fat: 5 g
Sugar: 3 g
Cholesterol: 60 mg