Join! 12 weeks for $1

Potato Salad and Smoked Trout with Horseradish and Chives

6 Servings

50 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Scandinavians frequently combine potent smoked fish and mild, creamy potatoes. For this dish, we find a modest amount of sour cream both binds the salad and adds a tanginess that, along with the pungency of the horseradish, works well with the salty richness of smoked trout. Up the horseradish if you like. Tossing the potatoes with vinegar, salt and pepper immediately after draining them allows them to soak up the seasonings as they cool so that they're flavorful throughout. Serve the salad on a bed of watercress, lettuce or your favorite greens. Leftovers can be refrigerated for a couple days; bring to room temperature before serving.

6

Servings

Tip

Don’t dress the potatoes until they've cooled to the point of barely warm to the touch. If the potatoes are hot, they'll cause the dressing to break.

50 minutes

Ingredients

  • 2

    pounds red potatoes, cut into 1-inch pieces

  • Kosher salt and ground black pepper

Directions

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Reviews