Smoked Trout Potato Salad

Yields 4-6 servings

Potato salad in the summer feels like a must! So why not take advantage of the freshest summer produce by combining in-season new potatoes with sweet peas and corn? This potato salad feels a lot lighter than its dense, mayo-based counterpart, and shows off the natural sweetness of new potatoes. We used delicate, hot-smoked trout from our local fishmonger, which is balanced out by the tang of the cornichons and labneh dressing. Can’t forget to include a little crunch as well, so we topped it off with our Spicy Gochu Lil Croutons!

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Ingredients

2.5 lbs New potatoes, cut into bite-sized pieces

½ cup Peas, fresh or frozen

1 ear Corn, fresh

½ cup Cornichons, sliced

Smoked trout, or other hot-smoked fish

½ cup Parsley, chopped

⅓ cup Chives, thinly sliced

⅓ cup Dill, roughly chopped

Spicy Gochu Lil Croutons

Labneh Dressing:

¼ cup Labneh

¼ cup EVOO

1 tsp Mustard

2 tbsp Shallot, minced

1.5 tsp Calabrian chili paste

Zest of 1 lemon

1.5 tbsp Lemon juice

2 tsp Honey

Salt and black pepper

Assembly

Step 1
Place potatoes into a large pot, then fill with water until covered. Add a heavy pinch of salt, cover, then bring to a boil over high heat. Reduce heat and let simmer for 10-15 minutes, making sure the potatoes don’t get too soft. Transfer to ice bath once cooked, reserving water.

Step 2
In the same water, blanch peas, transferring to ice bath once cooked.

Step 3
Heat a cast-iron skillet or griddle. Char corn, then remove from heat and let cool slightly before cutting kernels off the cob.

Step 4
Prepare dressing by combining ingredients together, seasoning with salt and black pepper to taste.

Step 5
To Assemble: In a large mixing bowl, add cooked potatoes, blanched peas, parsley, chives, dill, cornichons, charred corn, and smoked trout (broken up into large chunks). Add dressing, then gently toss to combine. Shake Spicy Gochu Lil Croutons right before serving.

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