Egg and Potato Salad with Smoked Trout

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The ingredients in this salad work unbelievably well together and convey all the the colour, crunch and creaminess you’d need in a side dish or main meal. This dish works equally well as a snack or light lunch also.


Egg and Potato Salad with Smoked Trout

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Prep Time: 30 minutes
Total Time: 30 minutes
Course: Salad
Author: The Cook


For the mayonnaise

For the salad

  • 2 - 3 Granny Smith apples
  • juice of ½ lemon
  • 450 g chat potatoes
  • sea salt
  • 8 radishes, thinly sliced
  • 4 large eggs
  • 2 - 3 cups watercress
  • 400 g smoked trout, skinned and flaked
  • freshly ground black pepper
  • extra-virgin olive oil, for drizzling
  • handful of mint leaves, optional


For the mayonnaise

  • Combine the egg yolks, lemon juice and a pinch of salt in a food processor; puree for 1 minute, then, with the motor running, gradually add the canola oil until the mixture becomes thickened and glossy (you might not have to use the maximum amount).
  • Add the mustard, cider and vinegar.
  • Taste, and season with salt and white pepper; puree just to combine. The yield is about 1 cup; cover and refrigerate until ready to use.

For the salad

  • Core and cut the apples in half, then cut into thin slices, tossing them into a bowl with lemon juice so they don't turn brown.
  • Place the potatoes in a large saucepan of salted water; bring to a boil over high heat, then reduce the heat to medium; cook, uncovered, for about 15 minutes, until the potatoes are easily pierced with a sharp knife. Drain and cool.
  • Place the radish slices in a bowl of ice-cold water. Let them sit for 10 minutes, then drain and pat dry on paper towels.
  • Fill a separate bowl with ice-cold water. Place the eggs in the empty saucepan and cover with water; bring to a boil over high heat, then reduce the heat to medium and cook for 10 minutes. Transfer the eggs to the ice water to cool.
  • Cut the cooled potatoes into 1-cm-thick slices. Peel the cooled eggs and cut each one in half lengthwise.
  • Drain the apples; combine in a serving bowl with the sliced potatoes, radishes, egg, watercress and smoked trout. Add half of the mayonnaise, tossing lightly to coat. Taste, and season with salt and/or black pepper as needed. Add more of the mayo as needed.
  • Drizzle with the olive oil; garnish with the mint, if desired. Serve right away.


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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