Delicious smoked trout and horseradish potato salad recipe

So, picture this: it’s a sunny afternoon, you’re sitting outside with good friends, and there’s this amazing potato salad just waiting to be devoured… That’s exactly what happens when you bring smoked trout and horseradish together in a salad. Seriously, the combo of creamy new potatoes, smoky trout, and that little zing from horseradish just makes you smile, ya know? It’s perfect for picnics, barbecues, or even just a cozy dinner at home. You’ll want to scoop up every last bit!

Why You’ll Crave It

• It’s got this rich, smoky flavor from the trout that just sings…
• The creaminess of the sour cream and potatoes—total comfort food!
• That kick from the horseradish really wakes up your taste buds.
• It’s super easy to throw together, which means more time to enjoy the sun!
• Leftovers… if there are any… are fab for lunch the next day.

My family fights over the last scoop every single time I make this.

What You’ll Need

• New Potatoes: About 500g, choose those small, tender ones if you can find them!
• Smoked Trout: 200g, flaked and ready to rock your salad.
• Fresh Horseradish: 30g, grated—this stuff packs a punch!
• Sour Cream: 150g, for that creamy goodness.
• Fresh Dill: A handful, chopped up nice and fine, trust me it brings it all together.
• Lemon: Just one, you’ll want that bright flavor.
• Olive Oil: 2 tablespoons, the good stuff—extra virgin if you can.
• Salt and Black Pepper: To taste, of course!

Easy How-To

Let’s Get Cooking!

Alright, first things first—grab all your ingredients. Wash those new potatoes well and get a pot of salted water boiling. Toss those potatoes in there and let them simmer until they’re tender, maybe about 15 to 20 minutes, depending on their size… You can poke ‘em with a fork to see if they’re good. Once they’re done, drain ‘em in a colander, and let them cool a bit, ya know—don’t burn your fingers! Now, while they’re still warm, slice ‘em in half and throw those in a bowl. Season with salt and pepper… and drizzle just a bit of olive oil because it’s delicious.

Next, take that gorgeous smoked trout and flake it into chunky pieces. Don’t sweat it if there are a few bones, just pick ‘em out as you go. In another bowl, mix together your grated horseradish and sour cream… adjust it depending on how much heat you want. Combine that lovely dressing with the trout and the seasoned potatoes, and gently mix ‘em up until everything is coated. Now, chop up your dill and fold it in, blending that herby goodness through. Finally, serve it up in a dish. You can choose to keep it warm or chill it in the fridge—either way, it’s a winner!

Good to Know

• Small to medium new potatoes are best—their texture is perfect for salad.
• Using fresh, quality smoked trout really elevates the dish—it’s worth it!
• Adjust the horseradish based on how much heat you like. A little goes a long way!

Serving Ideas

• This dish is fantastic on its own or served alongside grilled meats… just so inviting!

Top Tricks

• If you have some, tossing in capers or parsley can add a nice touch—play around!

Frequently Asked Questions

Can I use canned trout instead of smoked trout?

Sure, you can use canned trout, but just a heads-up, it won’t have that smoky flavor that makes this salad special. So it’ll taste a bit different.

What type of potatoes are best for this salad?

New potatoes are the way to go—they’re waxy and hold their shape really well after boiling. You want them to be tender but not mushy!

How long can I store the potato salad in the fridge?

Honestly, you can keep it in the fridge for about two to three days in an airtight container. But it’s best enjoyed fresh!

Can I add other ingredients to the salad?

Oh absolutely! Feel free to customize it—capers, chives, or even some hard-boiled eggs can work wonders.

Is horseradish necessary in the recipe?

It really adds a unique flavor, but you can totally skip it if it’s not your thing—it’ll still be a great potato salad!

Conclusion

This smoked trout and horseradish potato salad is such a lovely mix of flavors… really highlights everything that’s good about fresh ingredients. The smokiness of the trout combined with creamy potatoes and the horseradish’s kick just makes everything pop. It’s not just a salad; it’s a dish that you’ll find yourself making again and again, whether for a gathering or just a cozy night in.

More Recipe Suggestions and Combinations

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