A light and filling salad with smoked trout, baby kale, and smooth-waxy yellow potatoes in a tangy lime vinaigrette. This smoked trout-potato-kale salad is a keeper for sure!
Two weeks ago I visited my family in Germany. My mom, two sisters and I went on a girl’s weekend trip to Hamburg, so for me, it was a vacation while on vacation. We all fell for this crazy, buzzing city with its big harbor and fun people, (I am wondering, are they Hamburgian or simply Hamburger?). I only can imagine how painful the northern winters must be but on a warm summer day everyone is on the street and restaurants and bars pull out the chairs for their guests so they can enjoy every ray of sunlight.
Hamburg is famous for its Fish Market, however, it starts quite early on Sunday mornings and we almost didn’t go. To be honest beauty sleep was my priority but I managed to pull my jetlagged butt out of the bed. On a positive note, some vendors sell good coffee and for sure I needed it. Actually, you can almost get anything else too: lots of veggies, plants, and of cause some knick-knacks. But I was most impressed by the freshness and variety of the fish. A few hours later I left Hamburg with the feeling I missed out on eating enough fish, although I had tried and good fish was part of every meal.
smoked trout-potato-kale salad
I came home with a serious craving for fish and combined the necessary (green and healthy stuff) with the tasty (smoked rainbow trout) and came up with a recipe for a smoked trout-potato-kale salad. This salad is a keeper for sure! It’s very easy to make, basically, if you can boil some potatoes… I used baby kale but baby spinach works just as well. I love the salty smokiness from the trout with the zing from the lime based dressing. Don’t be afraid of the jalapeño peppers, they are not spicy at all and add a nice crunch, however, you can use green bell peppers if rather available for you. Finally, a salad that will fill you up and also brings so many flavors on the plate.
- for the salad:
- 1 pound baby potatoes (yellow dutch)
- 230 g / 8 oz. smoked rainbow trout
- 140 g / 5 oz. baby kale
- 2-3 jalapeño peppers, seeds and ribs removed, finely chopped
- 1 big handful Italian parsley, stems removed, finely chopped
- for the dressing:
- 80 ml / ⅓ cup lime juice
- 2 teaspoons dijon mustard
- 1 teaspoon honey or maple syrup
- ¼ teaspoon fine sea salt
- 60 ml / ¼ cup extra-virgin olive oil
- For the salad: cook the potatoes in a large saucepan until you can easily pierce the thickest potato with a paring knife, takes about 15 minutes depending on the size.
- Meanwhile, skin and flake the trout and remove any bones if you come across them.
- When the potatoes are cool enough to handle but still warm, cut them into bite-size pieces.
- For the dressing: whisk lime juice, mustard, honey, and salt. Gradually whisk in olive oil.
- Assemble the salad: arrange kale, potatoes, and trout on four plates, drizzle with dressing and sprinkle with jalapeño pepper and parsley.