by Chef Jenny Breen
Serves 8 to 10
This is a sassy variation on the classic potato salad. The Midwest has some great sources for smoked trout. Star Prairie (Note-star prairie sells smoked salmon as well as trout), Lou’s, and Kendall’s are among some of the best. When you mix the mellow salmon with the fresh potatoes, you will know it is summer. This recipe encourages you to slow down and enjoy the flavors, so it is ideal for a Sunday brunch. The apple cider vinegar and Dijon mustard allow for a light hand with the mayonnaise, leaving you with loads of flavor but more healthful proportions.
The Family Kitchen: Smoked fish is not loved by all kids, but it is worth a try. If they do like it, allowing them to pull out the bones and crumble into the mixture can be quite satisfying, and may expose them to another view of the fish they are about to eat. They can certainly help with the sun dried tomatoes, and the greens.
Ingredients8 medium red or yellow potatoes cut into 1 inch cubes 1 cup sun-dried tomatoes softened in hot water, drained, and cut into pieces 12 ounces smoked trout, broken into large pieces 1/4 cup olive oil 1/4 cup cider vinegar 1 teaspoon salt ¼ to 1/3 cup regular or soy mayonnaise 2 tablespoons Dijon mustard 4 cloves garlic, well chopped 2 medium leeks or 1 bunch spring onions, washed and minced 2 cups fresh spinach, chopped 1/4 cup fresh basil leaves, chopped or 2 tablespoons dry
Boil potatoes until soft. Combine potatoes, dried tomatoes, 2 tablespoons of the oil, vinegar, salt, mayonnaise and mustard. Heat the other 2 tablespoons oil and sauté garlic and leek or onions. When these are soft (about 3 minutes) add basil and spinach, wilt for about 30 seconds and remove from heat. Add to other ingredients and mix well. Mix in salmon. Chill until ready to serve.