📝 About This Recipe
This elegant salad celebrates the deep, flaky richness of hot-smoked trout, a delicacy that brings a sophisticated campfire essence to your table. We pair the smoky protein with crisp fingerling potatoes, tender haricots verts, and jammy soft-boiled eggs to create a meal that is both hearty and refined. A zesty horseradish and dill dressing cuts through the richness, making every bite a harmonious balance of texture and bright, coastal flavor.
🥗 Ingredients
The Protein & Produce
- 12 ounces Hot-smoked trout fillets (skinned and broken into large flakes)
- 1 pound Fingerling potatoes (scrubbed and halved lengthwise)
- 6 ounces Haricots verts (French green beans) (trimmed)
- 4 pieces Large eggs (at room temperature)
- 5 ounces Mixed baby greens or watercress (washed and dried)
- 4 pieces Radishes (thinly sliced into rounds)
Horseradish Crème Fraîche Dressing
- 1/2 cup Crème fraîche (can substitute with Greek yogurt)
- 2 tablespoons Prepared horseradish (drained)
- 1 tablespoon Lemon juice (freshly squeezed)
- 2 tablespoons Extra virgin olive oil (high quality)
- 2 tablespoons Fresh dill (finely chopped)
- 1 teaspoon Dijon mustard (smooth)
- 1 pinch Sea salt and black pepper (to taste)
Garnish
- 1 tablespoon Capers (drained and patted dry)
- 1/4 cup Pickled red onions (for a pop of acidity)
- 1 tablespoon Fresh chives (minced)
👨🍳 Instructions
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1
Place the halved fingerling potatoes in a medium pot and cover with cold salted water. Bring to a boil, then reduce heat and simmer for 10-12 minutes until fork-tender.
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2
During the last 3 minutes of the potatoes' cooking time, add the haricots verts to the same pot to blanch them until vibrant green and crisp-tender.
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3
Drain the potatoes and beans, then immediately plunge the beans into an ice water bath to stop the cooking. Let the potatoes air dry so they remain fluffy.
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4
Bring a separate small pot of water to a gentle boil. Carefully lower the eggs into the water and boil for exactly 6 and a half minutes for a perfect 'jammy' yolk.
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5
Transfer the eggs to an ice bath for 5 minutes. Once cooled, gently crack and peel them, then set aside.
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6
In a small mixing bowl, whisk together the crème fraîche, horseradish, lemon juice, Dijon mustard, and olive oil until smooth and emulsified.
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7
Fold in the chopped fresh dill and season the dressing with sea salt and freshly cracked black pepper to your preference.
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8
In a large salad bowl, lightly toss the mixed greens with a tablespoon of the dressing just to coat the leaves.
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9
Arrange the dressed greens on a large serving platter as a base.
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10
Artfully nestle the cooked potatoes, blanched green beans, and sliced radishes among the greens.
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11
Gently flake the hot-smoked trout into large, bite-sized chunks, removing any stray bones, and scatter them over the salad.
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12
Slice the jammy eggs in half lengthwise and place them atop the salad, exposing the golden yolks.
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13
Drizzle the remaining horseradish dressing generously over the entire platter.
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14
Finish by sprinkling the capers, pickled red onions, and fresh chives over the top for a final layer of texture and color.
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15
Serve immediately while the potatoes are still slightly warm and the greens are crisp.
💡 Chef's Tips
Always start your potatoes in cold water to ensure they cook evenly from the center out. If you cannot find hot-smoked trout, hot-smoked salmon or even smoked mackerel make excellent substitutes. Be gentle when flaking the fish; you want substantial chunks rather than small shreds to maintain a premium feel. To get the cleanest cut on your jammy eggs, use a piece of unflavored dental floss or a very sharp damp knife. Make the pickled onions in advance (red onion slices soaked in vinegar, sugar, and salt) to save time on the day of serving.
🍽️ Serving Suggestions
Pair this salad with a crisp, chilled glass of Sauvignon Blanc or a dry Riesling to complement the smoke. Serve with thick slices of toasted sourdough bread rubbed with a garlic clove. A side of chilled cucumber soup makes this a complete, refreshing summer luncheon. For a brunch twist, serve alongside a dry sparkling cider. Offer extra lemon wedges on the side for those who prefer an extra hit of acidity.