Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 6
Ingredients
2 pounds small new potatoes
1/3 cup dry vermouth
2 large shallots, minced
2 tablespoons white-wine vinegar
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/4 pound smoked trout, flaked
2 tablespoons minced fresh parsley leaves
1 tablespoon minced fresh chervil
1 tablespoon minced fresh chives
1 tablespoon minced fresh tarragon leaves
Preparation
In a steamer set over boiling water steam the potatoes, cut into 3/4-inch pieces, covered, for 8 to 10 minutes, or until they are tender. While the potatoes are cooking, in a small bowl whisk together the vermouth, the shallots, the vinegar, and the lemon juice. Transfer the potatoes to a bowl, toss them with the vermouth mixture, and let them cool to room temperature. Add the oil, the smoked trout, the herbs, and salt and pepper to taste and toss the salad gently.
