Back in Stock: Christopher Kimball for Kuhn Rikon Spice Grinder + Storage Jars!

The Complete Milk Street TV Show Cookbook

Complete Milk Street Tv Show Cookbook


Milk Street Recipe

Potato Salad and Smoked Trout with Horseradish and Chives

50 minutes

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.

Pardon the interruption

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

Start your free 14-day trial

and get access to all of our articles and recipes

Start free trial