Sunday, March 23, 2008

Smoked Trout and Kipfler Potato Salad

Katie from Thyme for Cooking is our host for this Easter edition of Weekend Herb Blogging and it seems I've gone all misty-eyed about dill again

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Dill is almost ethereal - those delicate, feathery fronds combine with an intriguing scent of anise.

A little while back I used dill and fresh ocean trout fillets to make gravlax, this time I'll be using a recipe from the March 2008 issue of Australian Gourmet Traveller which uses smoked rainbow trout fillets

smoked trout fillets

You can use whole smoked rainbow trout and just skin and fillet them but if you are feeling a little lazy or just can't be bothered with the skin and the bones, then fillets are the perfect solution. You could also replace the smoked rainbow trout for any smoked fish.

The dish itself couldn't be easier - served on toasted bread, steamed kipfler potatoes are mixed with flaked trout flesh and drizzled with a dressing made from sour cream, malt vinegar and dill - to finish, soft boiled eggs, the runnier the better!

smoked trout and potato salad

Smoked Trout and Kipfler Potato Salad
(Serves 2)

1 smoked trout fillet, flaked
kipfler potatoes, steamed until just tender and thickly sliced
2 soft boiled eggs, peeled, cut in half
2 slices good quality toasted bread - I used a walnut and rye loaf
Dressing:
50 grams light sour cream
1 teaspoon malt vinegar
finely chopped dill, to taste

To boil eggs, I use the Delia Smith method - place them in cold water and bring them rapidly to boil, when boiling, turn the heat down to a bare simmer and cook for 4 minutes. This will give you those just set boiled eggs. If you like them harder, then just increase the final simmering time.

Make the dressing:

Place the sour cream in a bowl, add the vinegar and finely chopped dill - stir until mixed through.

Make the salad:

Put the potato slices and flaked trout into a bowl - season with a little freshly ground salt and white pepper and then toss gently to combine.

Plate the salad:

Place a slice of toast onto each plate - pile the salad loosely over the top, drizzle over with the dressing and then add the soft boiled egg halves.

Serve immediately.

smoked trout and potato salad

You could add the dressing directly to the salad and mix it through - it doesn't quite look as nice but it's just as tasty. If you want to make the dish a little more luxurious, you can follow the original recipe and add salmon roe.

Tagged

9 comments:

  1. I love dill! I don't know why I don't use it often. But, now that spring is here, I am excited to use it more.

    You're trout looks wonderful the pictures? Stunning!

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  2. Just gorgeous. The dill photo is fantastic. I've never had ocean trout, but rainbow trout is the state fish of Utah!

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  3. This is just exactly the kind of dish I love...
    Soft eggs, smoky fish, potatoes and dill - heaven!

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  4. Thanks Chris - the garden will be coming back to life for you.

    Thanks Kalyn - I'm not too fond of fresh rainbow trout but I just love it smoked.

    Thanks Katie!

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  5. Dill goes so well with smoked fish, but I never thought of adding the egg - and yours is so perfectly cooked it has my mouth really watering.

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  6. I was aiming for the butcher to buy tonights supper, but I think you have just swayed my mind. Superb dish....

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  7. Thanks Laurie - good to find another gooey egg lover!

    Thanks Nina!

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  8. What a perfect combination of delicious foods!

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