Smoked Trout & Potato Salad

JustJanS's Note:

My latest favourite potato salad. It's really nice served warm too-that seems to bring the flavour of the smoked trout out more than chilling it does. It's worth taking extra care to remove all the tiny bones from the trout.

• Total Time: 32 mins
• Prep Time: 20 mins
• Cook Time: 12 mins

Ingredients:

Servings: 4

• 350 g smoked trout fillets, skinned,boned and flaked
• 450 g new potatoes, washed (I like to scrub them with a new scouring pad)
• 1 small red onion, finely chopped
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1 tablespoon chopped fresh parsley
• salt and pepper

MUSTARD MAYONNAISE

• 120 ml mayonnaise
• 1/2 teaspoon mustard powder
• 1 teaspoon horseradish sauce
• 1 pinch salt

Directions:

1. Combine the ingredients for the mustard mayonnaise and set aside.
2. Boil the potatoes for 10-12 minutes, or until tender, cool and cut in half.
3. Mix together with remaining ingredients including the mustard mayonnaise, and serve.

Reviews

[Pets'R'us]

Made it as written, used small new potatoes. The flavor combination is excellent, I did use more horseradish because we like the sharpness of that and it did not overpower the trout flavor.

[Lumberjackie]

Delicious! I didn't have any horseradish, so I used dijon mustard to taste. I'm looking forward to trying it with horseradish soon! I had a lot of extra dressing left-over and will reduce the quantity next time (I like my salads lightly-dressed).

[Bobbs]

I also changed the mayo to creme fraiche and left out the oil. Absolutely divine! I also LOVE it with fresh dill instead of parsley.