Warm potato and smoked trout salad

  • 30 mins cooking
  • Serves 4
  • Print


Warm potato and smoked trout salad
  • 750 gram kipfler potatoes, scrubbed, unpeeled
  • 1 tablespoon dijon mustard
  • 2 tablespoon red wine vinegar
  • 1 tablespoon finely chopped fresh dill
  • 1/4 cup olive oil
  • 300 gram whole hot smoked trout
  • 1 stalk celery, trimmed, thinly sliced
  • 1 shallot, thinly sliced
  • 150 gram mixed salad leaves
  • 1 tablespoon baby capers, rinsed, drained


Warm potato and smoked trout salad
  • 1
    In a medium saucepan, place potatoes, covering with water and seasoning with salt. Boil for 15 minutes or until tender. Drain. Cut into 2cm slices.
  • 2
    Meanwhile, in a small bowl, whisk mustard, vinegar and dill; gradually whisk in oil. Season to taste.
  • 3
    In a large serving bowl, place warm potatoes with mustard dressing; toss gently to coat.
  • 4
    Discard skin and bones from trout; flake into large chunks. Add trout to potatoes with celery, shallot, salad leaves and capers; toss gently to combine.


Smoked salmon can be used instead of trout, if preferred.

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