Smoked Trout and Kipfler Potato Salad

Katie from Thyme for Cooking is our host for this Easter edition of Weekend Herb Blogging and it seems I've gone all misty-eyed about dill again

Dill is almost ethereal - those delicate, feathery fronds combine with an intriguing scent of anise.

A little while back I used dill and fresh ocean trout fillets to make gravlax, this time I'll be using a recipe from the March 2008 issue of Australian Gourmet Traveller which uses smoked rainbow trout fillets

You can use whole smoked rainbow trout and just skin and fillet them but if you are feeling a little lazy or just can't be bothered with the skin and the bones, then fillets are the perfect solution. You could also replace the smoked rainbow trout for any smoked fish.

The dish itself couldn't be easier - served on toasted bread, steamed kipfler potatoes are mixed with flaked trout flesh and drizzled with a dressing made from sour cream, malt vinegar and dill - to finish, soft boiled eggs, the runnier the better!

Smoked Trout and Kipfler Potato Salad

(Serves 2)

1 smoked trout fillet, flaked
kipfler potatoes, steamed until just tender and thickly sliced
2 soft boiled eggs, peeled, cut in half
2 slices good quality toasted bread - I used a walnut and rye loaf
Dressing:
50 grams light sour cream
1 teaspoon malt vinegar
finely chopped dill, to taste

To boil eggs, I use the Delia Smith method - place them in cold water and bring them rapidly to boil, when boiling, turn the heat down to a bare simmer and cook for 4 minutes. This will give you those just set boiled eggs. If you like them harder, then just increase the final simmering time.

Make the dressing:

Place the sour cream in a bowl, add the vinegar and finely chopped dill - stir until mixed through.

Make the salad:

Put the potato slices and flaked trout into a bowl - season with a little freshly ground salt and white pepper and then toss gently to combine.

Plate the salad:

Place a slice of toast onto each plate - pile the salad loosely over the top, drizzle over with the dressing and then add the soft boiled egg halves.

Serve immediately.

You could add the dressing directly to the salad and mix it through - it doesn't quite look as nice but it's just as tasty. If you want to make the dish a little more luxurious, you can follow the original recipe and add salmon roe.

Weekend Herb Blogging