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Elle

Potato Salad with Smoked Fish (Char)

5 from 1 vote
A delicious potato salad that is elevated to new level with tasty smoked char. Tossed in a lemon-dill-horseradish, this flavorable dish is my new spring favorite. Perfect for sunday brunch or an Easter side.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: German
Calories: 388

Ingredients
  

For the salad:
  • 500 g red-skinned potatoes or other waxy potatoes
  • 200 g smoked char filet (see note below)
  • 1 tablespoon capers (in brine), drained
  • 2 tablespoons freshly chopped chives or green onions, green parts only, finely chopped
  • 2 generous handfuls purslane, stems trimmed of roots (or substitute with lamb’s lettuce)
  • 4-5 radishes trimmed and thinly sliced
For the dressing:
  • 4 tablespoons extra-virgin olive oil
  • 1/4 teaspoon finely grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons fresh chopped dill
  • 1 large clove garlic
  • 1 teaspoon prepared horseradish
  • pinch of cayenne pepper
  • sea salt and freshly ground pepper, to taste

Instructions
 

  1. In a large pot, cover the unpeeled potatoes with cold, salted water. Bring to a boil, reduce heat to a simmer. Cook potatoes until tender when pierced with a fork, about 15-20 minutes, depending on size. Drain, let steam evaporate, cool slightly, then, using a paring knife, peel while still warm. Slice (or quarter) the peeled potatoes into a large bowl.
  2. In small bowl, whisk together the oil, lemon zest, lemon juice, dill, garlic, horseradish, cayenne pepper, salt and pepper.
  3. Add the smoked char, capers, chives or green onions to the bowl with the potatoes, pour over the dressing and gently toss to coat.
  4. Serve over bed of purslane, garnish with radishes and enjoy!

Nutrition

Calories: 388kcal

Notes

  • Depending on the potato, you can either peel them or leave the skin on. I peeled mine, but young potatoes with a thin skin can also be used in the salad without the hassle and effort of having to peel the skin.
  • In Germany, you can find whole smoked char, called "Saibling" at your local fish monger or farmers market. If you can’t find char, feel free to use smoked trout or ever salmon for this recipe.
  • Purslane, called Postelein or Portulak in Germany, can also be found at most farmers markets in the spring. I mostly see it available from February to May (June if we are lucky).

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