Smoked Trout, Celery and Potato Salad
by Renee Erickson
appetizer
Yield: 4 appetizer servings
Ingredients
You have 0 of 9
produce
- ○6fingerling potatoes(halved lengthwise)
- ○6celery ribs(thinly sliced on the bias)
- ○1 cupflat-leaf parsley(loosely packed)
- ○1 tablespoonfresh lemon juice
protein
- ○1/2 poundsmoked trout(skinless, broken into small pieces)
pantry staple
- ○3 tablespoonsextra-virgin olive oil
- ○1/3 cupgolden raisins
- ✓salt
- ✓black pepper(freshly ground)
- ○1/8 teaspoonred-pepper flakes
- ✓1/3 cupwater
- ○1/3 cupwhite wine vinegar
Instructions
- Place the potatoes in a saucepan, cover with water and bring to a boil. Simmer over medium-high heat until the potatoes are tender when pierced with a knife, about 12 minutes. Drain and refrigerate the potatoes until you're ready to assemble the salad.
- In a small saucepan, bring the water and vinegar to a boil. Remove from the heat and add the raisins and red-pepper flakes. Cover and let the raisins plump for 10 minutes. Drain the raisins.
- In a large bowl, toss the celery with the celery leaves, potatoes, raisins and parsley. Add the olive oil and lemon juice, season with salt and pepper and toss well. Divide the salad among 4 plates or serve family-style on a large platter. Scatter the pieces of trout over the salad and serve immediately.