Recipe: Smoked Trout & Potato Salad with Buttermilk Vinaigrette
To be honest, I’ve been feeling a little sluggish after my ice cream overload last week. (It requires a lot of tasting on my part before I share it with you guys, not that I’m complaining.) Combine that with an engagement party and Memorial Day barbecue, and let’s just say I’m not feeling very swimsuit ready.
I stocked up on fruits, veggies, lean meat, and fish at my local market yesterday in hopes of reversing some of the past week’s damage. A regular staple on my grocery list is smoked wild salmon—it’s one of my favorite ways to get some added protein into my diet and requires little to no prep work. I usually pile it on an English muffin for breakfast, but lately that’s been getting a little old.
So when I saw a package of smoked North Georgia trout, I jumped at the opportunity. I figured I could come up with an interesting recipe at some point during the week. (That’s another perk of smoked fish: I don’t have to worry about it going bad after a day. I like the flexibility.)
I decided to whip up a smoked trout salad in an effort to broaden my lunch repertoire. I also had a few beautiful fingerling potatoes I thought would pair really well. I sliced them into coins, cooked them in olive oil and chicken stock, and tossed them with the trout. Then I made a tangy buttermilk vinaigrette packed with lots of fresh dill flavor. Drizzled over the trout, it tasted of pure perfection.
This was such an easy, yet tasty meal. Better yet, it left me satisfied without feeling weighed down; it’s definitely a new healthy favorite. Now if only I hadn’t followed it with a freshly baked chocolate chip cookie… Oh well!
For the dressing:
- 1/2 cup
- 2 tablespoons
white wine vinegar
- 1 pinch
- 1 tablespoon
fresh lemon juice
- 3 tablespoons
good-quality olive oil
- 1 tablespoon
freshly chopped dill
Kosher salt and freshly ground black pepper
For the salad:
- 1 tablespoon
- 4 to 5
fingerling potatoes, sliced into thin coins
- 1 cup
chicken stock (or water)
- 4 ounces
smoked trout, skin removed
Toasted sourdough or country bread, for serving (optional)
For the dressing, stir together the buttermilk, vinegar, lemon zest, and lemon juice. Slowly whisk in the olive oil. Add the chopped dill and season with salt and pepper, to taste.
For the salad, heat olive oil in a small saucepan over medium heat. Add the potatoes and a generous pinch of salt and sauté for about a minute. Add chicken stock and bring to a gentle boil. Cook the potatoes until tender, about 8 minutes. Drain and return to the pot.
Flake the trout into small pieces over the potatoes. Pour about half the dressing over the trout and potatoes, and gently fold until combined. Serve the salad at room temperature with toasted bread and remaining dressing on the side. Garnish with dill sprigs and lemon slices.
(Images: Nealey Dozier)