My latest favourite potato salad. It's really nice served warm too-that seems to bring the flavour of the smoked trout out more than chilling it does. It's worth taking extra care to remove all the tiny bones from the trout.

Ingredients

4 serv.

smoked trout fillets, skinned,boned and flaked↗350 g
new potatoes, washed↗450 g
(I like to scrub them with a new scouring pad)
small red onion, finely chopped↗1
olive oil↗1 tablespoon
lemon juice↗1 teaspoon
chopped fresh parsley1 tablespoon
salt and pepper
MUSTARD MAYONNAISE
mayonnaise↗120 ml
mustard powder1⁄2 teaspoon
horseradish sauce↗1 teaspoon
salt↗1 pinch

Step-by-step instructions

1
Combine the ingredients for the mustard mayonnaise and set aside.
2
Boil the potatoes for 10-12 minutes, or until tender, cool and cut in half.
3
Mix together with remaining ingredients including the mustard mayonnaise, and serve.

Source: food.com

Original recipe ↗

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