Smoked Whitefish and Potato Salad
This warming, hearty potato salad is rich enough for a light meal.
Ingredients
3 lbs potatoes, any variety
1 filet smoked whitefish or trout
2 tbsp whole grain mustard
1 lemon, zest and juice
1/2 cup olive oil
5 sprigs dill or parsley (optional)
4 hard boiled eggs, peeled and cut into rounds
3 dill pickle spears, roughly chopped
1 bag winter greens, baby kale, or arugula
Method
- Boil the potatoes in salted water until tender
- Meanwhile pick the smoked fish away from the skin removing any stray bones and then breaking the meat up into bite sized pieces
- In a bowl combine the mustard, lemon, and olive oil with a big pinch of salt
- When the potatoes are done boiling, drain and lightly smash with your hands to make irregular pieces
- While the potatoes are still warm, dress with the mustard lemon dressing adding more olive oil if needed
- Toss the warm potatoes with the smoked fish, pickles, eggs, and greens and serve warm or room temperature
