This roasted potato and trout salad is filling and satisfying. Try it with the creamy dilled dressing for an extra treat!
Author: Alison's Allspice
Recipe type: Entree
Serves: 2 servings
Ingredients
2 medium russet potatoes, about 5-7 oz each
Splash olive oil for roasting/searing
8 oz trout, cooked and flaked
2 cups arugula, spring mix, or spinach
Dressing
2 TBS sour cream
1½ TBS white wine vinegar
1 TBS capers, drained and minced
1½ tsp olive oil
½ tsp dried dill
Instructions
Cut potatoes into ¾ inch size pieces. Pick your favorite cooking method from below.
Roasting
Coat potato pieces in olive oil and roast for 30 minutes at 425°, flipping half way. Let cool 15 minutes.
Searing
Cover potato pieces with water in a medium pot and bring to a boil. Simmer for 5 minutes. Meanwhile preheat a heavy bottomed skillet over high heat. Add a splash of olive oil.
Drain the potatoes and add them to the preheated pan. Cook flipping every 3 minutes or until browned. Let cool 15 minutes.
Dressing
Combine sour cream through dill with a whisk.
Salad
Combine flaked trout, salad greens of choice, and cooked potatoes. Cover with dressing and serve.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/roasted-potato-and-trout-salad/