Smoked Trout, Potato, And Endive Salad Recipe

Name: Smoked Trout, Potato, And Endive Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Yolk of one hard-cooked egg; 2 teaspoons whole grain mustard (or a combination of whole grain mustard and Dijon); Zest of 2 large lemons, plus 2 tablespoons lemon juice; 1/2 cup canola oil; 1 tablespoon minced cornichon pickles; 2 tablespoons capers; salt and pepper to taste; 8 ounces fingerling potatoes, sliced 1/4-inch thick; 8 ounces smoked trout, broken into 1-inch chunks; 8 small heads endive, cored and cut on an angle into 1/4-inch thick slices; 1/4 cup minced shallots; 3/4 cup minced herbs, such as parsley, chives, or tarragon; 12 caperberries, for garnish (optional)

Servings: persons

Yolk of one hard-cooked egg
2 teaspoons whole grain mustard (or a combination of whole grain mustard and Dijon)
Zest of 2 large lemons, plus 2 tablespoons lemon juice
1/2 cup canola oil
1 tablespoon minced cornichon pickles
2 tablespoons capers
salt and pepper to taste
8 ounces fingerling potatoes, sliced 1/4-inch thick
8 ounces smoked trout, broken into 1-inch chunks
8 small heads endive, cored and cut on an angle into 1/4-inch thick slices
1/4 cup minced shallots
3/4 cup minced herbs, such as parsley, chives, or tarragon
12 caperberries, for garnish (optional)

1
In a small bowl, combine the egg yolk, mustard, and lemon juice. Crush the yolk with a fork and whisk to combine the ingredients. While whisking constantly, pour in the oil very slowly to create a creamy emulsion. Stir in the lemon zest, cornichon pickles, and half the capers. Season to taste with salt and pepper.
2
.
3
In the meantime, cover the potatoes in a saucepan with cold water, season the water until it tastes like the sea, then bring to a boil. Lower the water to a simmer and cook until the potatoes are tender, about ten minutes. Drain.
4
Combine the remaining capers, potatoes, trout, endives, shallots, and most of the herbs in a large bowl. Add enough dressing to lightly coat the ingredients (you may have some left over). Season to taste with salt and pepper. Mound on plates and serve with the remaining herbs as a garnish.

330

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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: Yolk of one hard-cooked egg, 2 teaspoons whole grain mustard (or a combination of whole grain mustard and Dijon), Zest of 2 large lemons, plus 2 tablespoons lemon juice, 1/2 cup canola oil, and more.

Yes, Smoked Trout, Potato, And Endive Salad Recipe 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!