Smoked Trout, Potato, and Endive Salad

Name: Smoked Trout, Potato, and Endive Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 egg, hard-cooked and yolk separated; 2 teaspoons whole grain mustard; Zest of 2 large lemons; 2 tablespoons fresh lemon juice; 1/2 cup canola oil; 1 tablespoon minced cornichon pickles; 2 tablespoons capers; Sea salt and freshly ground black pepper to taste; 8 ounces fingerling potatoes; 8 ounces smoked trout, broken into 1-inch chunks; 8 small heads Belgian endive, cored and sliced at an angle into 1/4-inch thick pieces; 1/4 cup minced shallots; 3/4 cup fresh herbs, such as parsley, chives, or tarragon, minced; 12 caperberries, for garnish (optional)

Recipe GLPR49205146257e8a

Salad

25 min

448 cal

Servings: 4

Stovetop

SNAP eligible

An elegant Nordic-inspired salad featuring tender smoked trout, crispy potatoes, and delicate endive, dressed with a bright lemon-mustard vinaigrette enriched with egg yolk, capers, and fresh herbs. This restaurant-quality dish is naturally gluten-free, dairy-free, and pescatarian.

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Ingredients

1 egg, hard-cooked and yolk separated

2 teaspoons whole grain mustard

Zest of 2 large lemons

2 tablespoons fresh lemon juice

1/2 cup canola oil

1 tablespoon minced cornichon pickles

2 tablespoons capers

Sea salt and freshly ground black pepper to taste

8 ounces fingerling potatoes

8 ounces smoked trout, broken into 1-inch chunks

8 small heads Belgian endive, cored and sliced at an angle into 1/4-inch thick pieces

1/4 cup minced shallots

3/4 cup fresh herbs, such as parsley, chives, or tarragon, minced

12 caperberries, for garnish (optional)

Directions

Bring a small pot of salted water to a boil. Add fingerling potatoes and cook until just tender, about 8–10 minutes. Drain and let cool slightly, then slice into 1/4-inch-thick rounds. Set aside.
While potatoes cook, prepare the vinaigrette. In a small bowl, mash the hard-cooked egg yolk with a fork until smooth. Add the whole grain mustard, lemon zest, and lemon juice, and whisk until combined.
Slowly drizzle the canola oil into the egg mixture while whisking constantly to emulsify and create a creamy dressing. Fold in the minced cornichons, capers, and shallots. Season with salt and pepper to taste.
In a large serving bowl, combine the warm sliced potatoes and sliced endive. Pour the vinaigrette over the vegetables and toss gently to coat. Allow to rest for a few minutes so the flavors meld.
Carefully fold in the smoked trout chunks and most of the minced fresh herbs, preserving some of the fish's delicate texture. Taste and adjust seasoning as needed.
Divide the salad among four plates. Garnish with the remaining fresh herbs and caperberries if desired. Serve immediately while the potatoes are still warm.

Comments

Grocery List Plus Editorial Staff3.75

Smoked trout and fingerling potatoes are reliably stocked at Harris Teeter and Kroger, but endive and caperberries demand a second stop—likely ALDI or the specialty section at Harris Teeter, adding time and cost to a weeknight. The stated 25 minutes ignores potato cooking (fingerlings need 15–18 minutes) and herb chopping, pushing real time closer to 40 minutes. At roughly $5–6 per serving with premium smoked trout, this is a special-occasion salad rather than routine weeknight fare, and the composed elements don't improve with sitting, so leftovers are better repurposed than reheated. The recipe suits a dinner party or lunch when you can source ingredients ahead, but the ingredient hunt and upfront cost ask something of you.