It’s full on fall here, and after a week or so of unseasonably warm weather, we’re finally getting frost warnings at night. (Breaking into hard frost season is kind of a big deal here in Tennessee). Accordingly, I was in the mood for something smokey and comforting last night, and so I reached for a tin of smoked trout from good ‘ole Trader Joe’s.
This is an ad-libbed recipe, but I’ve made something similar before, inspired by a potato salad recipe my mom always made growing up with a delicious and strong-handed Dijon vinaigrette. This combo is one of my favorites, and it manages to be comfort food without being very heavy. You could substitute in any number of steamed veggies, and/or add in some chickpeas or white beans for more protein. Lots of fresh basil if it were still summertime, would also make for a nice addition. In the winter, parsley would be a great substitute. The steaming of the veggies is the thing that takes the longest, making this a fast recipe to throw together.
Smoked Trout and Potato Salad with Arugula
- 1 3.9 oz. can of smoked trout
- 1 lb. baby Yukon gold or red skinned potatoes (the tinier, the better)
- 1/4 C. crumbled feta
- 1/3 C. peeled, chopped English cucumber
- 2 small heads of broccoli, cut into florets and stems peeled and chopped
- 3 C. arugula, finely chopped
- salt and freshly ground pepper
- 1 Tb. Dijon mustard
- 2 Tb. red wine vinegar
- 6 Tb. olive oil
Put a metal steamer basket in a large pot on the stove and bring a small amount of water in the bottom to a boil. Add the potatoes to the pot and cover with a lid. While the potatoes are steaming, whisk together the mustard and vinegar, adding a pinch of salt and a few generous grinds of pepper. Slowly whisk in the olive oil till emulsified. When the potatoes are tender, about 10-12 minutes or so, remove from pan. While still hot, trying not to burn off your fingers, half or slice potatoes into thirds, and toss with the vinaigrette. Add the broccoli to the steamer basket and steam for 3 minutes. Remove broccoli and dice and add to potatoes and vinaigrette. Toss the feta with the vegetable mixture. Drain the oil out of the trout and then flake with a fork and toss with the veggie mixture. Finally, add in the arugula and cucumber, and combine thoroughly. Serve slightly warm or at room temperature.