Smoked Trout, Egg and Potato Salad

  • Watercress and radishes brighten up a Smoked Trout, Egg and Potato Salad.

    Watercress and radishes brighten up a Smoked Trout, Egg and Potato Salad. Photo for The Washington Post by Deb Lindsey

 
Posted6/24/2015 6:00 AM

For the cider mayonnaise

2 large egg yolks, preferably free-range

 

4 teaspoons fresh lemon juice

Sea salt

⅓ to ½ cup canola oil

2 teaspoons Dijon-style mustard

¼ cup dry cider

2 teaspoons apple cider vinegar

Freshly ground white pepper

For the salad

2 or 3 Granny Smith apples

Juice of ½ lemon

About 1 pound baby potatoes, such as fingerlings or small whole "gold" potatoes

Sea salt

8 radishes, thinly sliced

4 large eggs, preferably free-range

2 large handfuls watercress

14 ounces smoked trout fillet, skinned, flaked

Freshly ground black pepper

Extra-virgin olive oil, for drizzling

1 handful mint leaves (optional)

For the cider mayonnaise: Combine the egg yolks, lemon juice and a pinch of salt in a food processor; puree for 1 minute, then, with the motor running, gradually add the canola oil until the mixture becomes thickened and glossy (you might not have to use the maximum amount). Add the mustard, cider and cider vinegar. Taste, and season with salt and white pepper; puree just to combine. The yield is about 1 cup; cover and refrigerate until ready to use.

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For the salad: Cut the apples (to taste) in half; core them and cut into thin slices, tossing them into a bowl with lemon juice so they don't turn brown.

Place the potatoes in a large, wide saute pan of salted water; bring to a boil over high heat, then reduce the heat to medium; cook, uncovered, for about 15 minutes, until the potatoes are easily pierced with a sharp knife. Drain and cool.

Place the radish slices in a bowl of ice-cold water. Let them sit for 10 minutes, then drain and pat dry on paper towels.

Fill a separate bowl with ice-cold water. Place the eggs in the empty saucepan and cover with water; bring to a boil over high heat, then reduce the heat to medium and cook for 10 minutes. Transfer the eggs to the ice water to cool. Cut the cooled potatoes into ½-inch-thick slices. Peel the cooled eggs and cut each one in half lengthwise. Drain the apples; combine in a serving bowl with the sliced potatoes, radishes, egg, watercress and smoked trout. Add half the cider mayonnaise, tossing lightly to coat. Taste, and season with salt and/or black pepper as needed. Add more of the cider mayo as needed.

Drizzle with the olive oil; garnish with the mint, if desired. Serve right away.

Serves four.

Nutrition per serving: 510 calories, 24 g fat (5 g saturated), 35 g protein, 34 g carbohydrates, 5 g dietary fiber, 260 mg cholesterol, 1,250 mg sodium, 10 g sugar

Adapted from "What Katie Ate on the Weekend ..." by Katie Quinn Davies (Viking Studio, 2015).

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