Potato, Asparagus and Smoked Trout Salad
Potato, Asparagus and Smoked Trout Salad
Ingredients
- 8 whole baby potatoes
- 1 1/2 cups (375 ml) asparagus spears, cooked al dente
- 1/2 red onion, thinly sliced
- 2 tablespoons (30 ml) fresh chives, chopped
- 1 teaspoon (5 ml) fresh dill, chopped
- 3 1/2 oz (100 g) smoked trout, cut into strips
- Salmon roe, for garnish
- 1 teaspoon (5 ml) Dijon mustard
- 2 teaspoons (10 ml) white wine vinegar
- 1 teaspoon (5 ml) honey
- 1/3 cup (75 ml) canola oil
- Salt and pepper
Instructions
- In a saucepan, cook the potatoes in salted boiling water. Place them in cold water to cool. Drain. Cut into wedges. Set aside.
- In a bowl, combine the vinaigrette ingredients. Season with salt and pepper.
- In a bowl, toss the potatoes, asparagus, onion, herbs and vinaigrette. Season with salt and pepper. Just before serving, divide among 4 plates. Top with the smoked trout or salmon strips and garnish with salmon roe.
Potato, Asparagus and Smoked Trout Salad