Smoked Trout Potato Salad With Dill and Horseradish |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 12 |
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I've made this a couple of times recently to take to tapas style parties-served in small bowls, it's yummy (I think!) I think it serves round 12 like this. I use low fat products, but that's up to you. Ingredients:
1 kg potato, peeled and diced into 1 . 5cm cubes |
4 green onions, sliced fine |
1/2 cup low-fat sour cream |
1/4 cup low-fat mayonnaise |
1/4 cup light cream |
2 tablespoons prepared horseradish |
1 tablespoon lemon juice |
2 tablespoons capers, drained and rinsed |
2 tablespoons dill (or to taste) |
1 smoked trout, skinned, deboned and flesh flaked |
Directions:
1. Bring the potatoes to the boil and simmer around ten minutes or until just tender. Cool (I plunge the potatoes into cold water to do this).
2. Mix together the next 8 ingredients and fold through the potatoes gently.
3. Add the flaked trout and fold through gently.
4. At this stage, I like to pop this in the frige for a few hours as I reckon the flavour improves with sitting.
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