Smoked Trout Potato and Endive Salad Recipe
Ingredients
- Yolk of one hard-cooked egg
- 2 teaspoons whole grain mustard (or a combination of whole grain mustard and Dijon)
- Zest of 2 large lemons, plus 2 tablespoons lemon juice
- 1/2 cup canola oil
- 1 tablespoon minced cornichon pickles
- 2 tablespoons capers
- salt and pepper to taste
- 8 ounces fingerling potatoes, sliced 1/4-inch thick
- 8 ounces smoked trout, broken into 1-inch chunks
- 8 small heads endive, cored and cut on an angle into 1/4-inch thick slices
- 1/4 cup minced shallots
- 3/4 cup minced herbs, such as parsley, chives, or tarragon
- 12 caperberries, for garnish (optional)
Instructions
Smoked Trout, Potato, and Endive Salad Recipe serves 4 original recipe by Serious Eats.
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