Smoked Trout, Beet And Potato Salad

1. 1

   Place potatoes in a large saucepan. Add water to cover. Bring to a boil and cook for 10 mins, until just tender. Drain and let cool. Cut into halves or thick slices.

2. 2

   Combine horseradish cream, yogurt, lemon juice and 1/2 of the chives in a bowl. Add potatoes and toss to combine. Top with beets and trout. Sprinkle with remaining chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.