Potato and Radish Salad with Flaked Trout
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
4
- For Salad
- 3 cups Radish cleaned, trimmed and halved (reserve greens)
- 3 cups new potatoes (cleaned and quartered)
- 2 Tbsps good-quality olive oil
- salt (to taste)
- freshly ground Black pepper (to taste)
- 12 ozs Smoked trout (skin removed)
- For Vinaigrette
- ¼ cup white wine vinegar
- 3 Tbsps olive oil
- 1 tsp Dijon mustard
- 1 Tbsp chopped, fresh parsley
- 1 Tbsp chopped, fresh Dill
- salt (to taste)
- freshly ground Black pepper (to taste)
Preparation steps
1.
Place large baking sheet in the center of the oven and preheat to 425ºF.
2.
In a large bowl, toss radishes, potatoes, olive oil, salt and pepper to coat. Transfer mixture to hot baking sheet in oven. Roast until golden, 20 to 25 minutes, stirring halfway through the roasting process.
3.
In the meantime, wash radish greens in several changes of cold water and spin dry. Roughly chop.
4.
For Vinaigrette:
5.
In a small bowl, whisk together vinegar, olive oil, Dijon mustard, parsley and dill until combined; season to taste with salt and pepper.
6.
To Assemble:
7.
Allow potatoes and radishes to cool slightly. In a large bowl, combine potatoes, radishes, radish greens and smoked trout. Drizzle with vinaigrette and toss gently. Serve warm or cold.
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