Potato salad with smoked trout and fresh herbs

1 servings

Ingredients

Quantity Ingredient
2 pounds Small new potatoes
⅓ cup Dry vermouth
2 larges Shallots; minced
2 tablespoons White-wine vinegar
2 tablespoons Fresh lemon juice
¼ cup Olive oil
¼ pounds Smoked trout; flaked
2 tablespoons Minced fresh parsley leaves
1 tablespoon Minced fresh chervil
1 tablespoon Minced fresh chives
1 tablespoon Minced fresh tarragon leaves

Directions

In a steamer set over boiling water steam the potatoes, cut into ¾-inch pieces, covered, for 8 to 10 minutes, or until they are tender. While the potatoes are cooking, in a small bowl whisk together the vermouth, the shallots, the vinegar, and the lemon juice. Transfer the potatoes to a bowl, toss them with the vermouth mixture, and let them cool to room temperature. Add the oil, the smoked trout, the herbs, and salt and pepper to taste and toss the salad gently.

Serves 6.

Gourmet July 1993

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Converted by MM_Buster v2.0l.

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