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

12 serv.

potato, peeled and diced into 1 . 5cm cubes↗1 kg
green onions, sliced fine↗4
low-fat sour cream↗1⁄2 cup
low-fat mayonnaise↗1⁄4 cup
light cream↗1⁄4 cup
prepared horseradish↗2 tablespoons
lemon juice↗1 tablespoon
capers, drained and rinsed↗2 tablespoons
dill (or to taste)↗2 tablespoons
smoked trout, skinned, deboned and flesh flaked↗1

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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