Smoked Trout and Potato Salad Recipe

Name: Smoked Trout and Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 small red onion, thinly sliced; 1 pound red-skinned potatoes, cut into 1-inch chunks; Kosher salt; 1/4 cup creme fraeche or sour cream; 1 tablespoon white wine vinegar; 1 tablespoon extra-virgin olive oil; 1 1/2 teaspoons grainy mustard; 3 tablespoons chopped fresh dill; 1/2 small English cucumber, halved lengthwise and thinly sliced; Freshly ground pepper; 1 large bunch watercress, stems trimmed; 12 ounces smoked trout, skin removed; Pumpernickel bread and/or pickled beets, for serving (optional)

Servings: persons

1/2 small red onion, thinly sliced
1 pound red-skinned potatoes, cut into 1-inch chunks
Kosher salt
1/4 cup creme fraeche or sour cream
1 tablespoon white wine vinegar
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons grainy mustard
3 tablespoons chopped fresh dill
1/2 small English cucumber, halved lengthwise and thinly sliced
Freshly ground pepper
1 large bunch watercress, stems trimmed
12 ounces smoked trout, skin removed
Pumpernickel bread and/or pickled beets, for serving (optional)

1
Soak the onion slices in a bowl of ice water.
2
Cover the potatoes with water in a pot; add a pinch of salt, cover and bring to a boil.
3
Reduce to a simmer and cook, uncovered, until tender, 8 to 10 minutes.
4
Drain and let cool slightly; pat dry.
5
Meanwhile, whisk the creme fraeche, vinegar, olive oil and mustard in a large bowl to make a smooth dressing.
6
Stir in the dill.
7
Drain the onion, pat dry and add to the dressing.
8
Add the potatoes and cucumber, season with salt and pepper and toss to coat.
9
Divide the watercress among 4 plates and add some potato salad to each.
10
Flake the trout with your fingers and scatter on top.
11
Serve with pumpernickel bread and/or pickled beets, if desired.
12
Per serving: Calories 344; Fat 15 g (Saturated 6 g); Cholesterol 67 mg;
13
Sodium 296 mg; Carbohydrate 22 g; Fiber 3 g; Protein 27 g
14
Photograph by Antonis Achilleos

156

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 small red onion, thinly sliced, 1 pound red-skinned potatoes, cut into 1-inch chunks, Kosher salt, 1/4 cup creme fraeche or sour cream, and more.

Yes, Smoked Trout and Potato Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Smoked Trout and Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions