For a rustic late summer brunch, this potato salad with smoked trout strikes a lovely balance between comfort and freshness. It starts with a simple, familiar base, but a few thoughtful details make it more distinctive: the brown butter coats the potatoes with a warm, toasted flavour, while the lemon and Dijon mustard lift everything and keep the dish bright. The smoked trout adds depth without making it feel heavy.
The choice of new potatoes matters here, because they have a firm but delicate texture that holds its shape while still absorbing the dressing well. Brown butter plays an important role too, both in this dish and in European cooking more broadly, where it continues to be appreciated for the way it can turn very simple ingredients into something deeper and more comforting.
It is also a recipe that suits this moment between seasons. It still has something easy and relaxed about it, thanks to the fresh herbs and the way it is served, but at the same time it begins to move towards rounder, softer flavours with an almost autumnal character.
Here's how to make it.
Ingredients
- 200 g Smokin' Brothers smoked trout
- 750 g new potatoes
- 2 tbsp capers
- 50 g hazelnuts
- 75 g unsalted butter
- 2 tbsp extra virgin olive oil
- 1 shallot
- Juice of 1 lemon
- 2 tbsp Dijon mustard
- A handful of parsley and dill
- Salt, as needed
- Black pepper, as needed
Method
- Boil the new potatoes with their skins on until tender. Let them cool slightly, then cut them into cubes.
- Meanwhile, heat a little olive oil in a small frying pan. Once hot, fry the capers until golden and crisp. Remove them and place them on kitchen paper to drain.
- In a small saucepan, melt the butter and let it cook until it turns golden brown and develops a nutty aroma.
- Place the potatoes in a large bowl, pour over the brown butter, and mix well so everything is evenly coated. Add the lemon juice and the Dijon mustard, then stir again.
- Chop the parsley, dill and hazelnuts, then add them to the potatoes together with the fried capers. Season with salt and black pepper to taste.
- Transfer to a serving dish and finish with generous slices of smoked trout on top.
A small tip
This salad is especially good when the potatoes are still slightly warm, because they absorb the dressing better and bring out the full flavour of the brown butter. The trout is best added right at the end, so it keeps its soft texture and stays well defined on the plate.
Discover our range of smoked products here.
Food styling and recipe by Kerstin Hartwig