Ingredients Jump to Instructions ↓

  1. 1/2 small red onion, thinly sliced

  2. 1 pound red-skinned potatoes, cut into 1-inch chunks Kosher salt

  3. 1/4 cup creme fraeche or sour cream

  4. 1 tablespoon white wine vinegar

  5. 1 tablespoon extra-virgin olive oil

  6. 1 1/2 teaspoons grainy mustard

  7. 3 tablespoons chopped fresh dill

  8. 1/2 small English cucumber, halved lengthwise and thinly sliced Freshly ground pepper

  9. 1 large bunch watercress , stems trimmed

  10. 12 ounces smoked trout, skin removed Pumpernickel bread and/or pickled beets, for serving

Instructions Jump to Ingredients ↑

  1. Soak the onion slices in a bowl of ice water. Cover the potatoes with water in a pot; add a pinch of salt, cover and bring to a boil. Reduce to a simmer and cook, uncovered, until tender, 8 to 10 minutes. Drain and let cool slightly; pat dry. Meanwhile, whisk the creme fraeche, vinegar, olive oil and mustard in a large bowl to make a smooth dressing . Stir in the dill. Drain the onion, pat dry and add to the dressing. Add the potatoes and cucumber , season with salt and pepper and toss to coat. Divide the watercress among 4 plates and add some potato salad to each. Flake the trout with your fingers and scatter on top. Serve with pumpernickel bread and/or pickled beets, if desired. Per serving: Calories 344; Fat 15 g (Saturated 6 g); Cholesterol 67 mg; Sodium 296 mg; Carbohydrate 22 g; Fiber 3 g; Protein 27 g Photograph by Antonis Achilleos


Send feedback