Warm Potato Salad with Smoked Trout, Asparagus and Arugula
4 – 6 med. Yukon Gold potatoes
1 red onion
1 lb asparagus
2 cups arugula or spring mix
1 pkg smoked trout fillets
1 TB honey
1/8 tsp mustard seed
¼ c balsamic vinegar
¼ c EVOO (extra virgin olive oil)
I like to make the dressing first so that the flavors can mingle and the dressing is ready to go when the rest of the ingredients are finished. Put the honey, mustard seeds, salt, garlic powder and vinegar in a small bowl and whisk until the honey is dissolved. Add the EVOO and whisk until the dressing is emulsified. Place the arugula or salad mix into a larger bowl, add the dressing and toss to mix, coating the greens.
Scrub the potatoes and cut into 1” dice. Put them into a large pot and cover with water, add 1 tsp salt and bring to the boil. Reduce the heat to a small boil and cook potatoes for 5 min. Check for tenderness, you do not want to over cook your spuds. When potatoes are just tender, remove from heat and drain. Put the potatoes in a large bowl, pour about 2 TB of EVOO over them and allow them to cool about 10 min.
Meanwhile peel the onion and cut it into small wedges. Wash and trim the asparagus and cut into 2 in pieces. In a large sauté pan over med. high heat add 2 tsps of EVOO, when it begins to shimmer add the onion and asparagus and season with salt and pepper. Sauté the vegetables for 4-5 min, or until softened. Turn off the heat and set the pan aside.
Gently toss the potatoes and the oil to coat the potatoes. You may want to add more oil. Season them with salt and pepper to taste. Now gently stir in the onion and asparagus.
Take a moment to remove the trout fillets from the package and move them to a cutting board. Using two forks, flake into bite-sized pieces and you’re ready to plate.
Option 1: Toss the greens and the potato mixture together and gently stir in the trout and serve it family style.
Option 2: Divide the greens between four plates, making a little nest. Then divide the potato and vegetable mixture between the plates and top with the flaked trout.
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