Potato Salad with Hot Smoked Trout and Lemon Mayonnaise

You can see people combing the forest and fields in the Spring for ramsons, also known as wild garlic. Ramsons have a garlicky, green flavor and can be used in salads and all kinds of dishes. If you cook the ramsons, they turn mellow. I have combined ramsons with new potatoes; small, new baby potatoes, and smoked trout. Danes can’t wait until the new potatoes are on the market. The first new, small potatoes harvested in the Spring are sweet, succulent and after a long winter of eating old, large potatoes, people can’t get enough of them. Ramsons can also be found at the farmer’s market are now popping up in the local supermarkets.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Potato Salad with Hot Smoked Trout and Lemon Mayonnaise

4 lunch servings

Dressing:

3 oz. vegetable oil

2 oz. lemon juice

1 tbsp. apple cider vinegar

½ cup chopped parsley

½ cup ramsons or chives, finely chopped

kosher salt and freshly ground pepper

1 stalk celery, diced

1 tbsp. capers

Salad:

1 lb. new baby potatoes, scrubbed but not peeled

1 small head of Bibb/butter lettuce salad

8 oz. smoked rainbow trout or hot smoked/cooked salmon*, skin and bones removed

Lemon mayonnaise:

1 egg yolk

1½ oz. lemon juice

zest of 1 lemon

kosher salt and freshly ground pepper

3½ oz. rapeseed/corn oil

To make the dressing, place oil, lemon juice, vinegar, ramsons/chives, salt and pepper in a bowl and whisk until combined. Stir in parsley, celery and capers.

To make the salad, cook potatoes in a large pot of salted boiling water until tender. Drain and allow to cool 5 minutes before slicing. Add potatoes to dressing while still warm. Stir to combine.

To make lemon mayonnaise, place egg yolk, lemon juice and zest, salt and pepper in food processor. Process until blended. With the machine running, slowly add the oil in a thin stream and process until emulsified. 

To serve, divide salad among four plates, top with flaked smoked trout/salmon and drizzle with lemon mayonnaise.

*If hot smoked trout or hot smoked salmon can’t be found, cooked salmon is also good in this salad.

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