This is similar to a previous recipe but I’m all for riffing on themes.
I love potato salad with smoked fish or anchovies, or even gavros marinatos – the little sprat ceviche made here Greece. I bought some really good smoked trout from epirus and made it into a salad and had it on a bed of shredded lettuce. It was a tasty lunch and plenty filling. Any veggies could leave out the fish and any vegans could leave out the egg too.
If I’d had a dill pickle I would have chopped one up and added that too.
I seasoned the salad with a little mix I make and which I add to a lot of foods and also use a lot to season popcorn. I’m a popcorn fiend and make it a lot.
The seasoning mix is 2 tsp of rock sea salt, 1 tsp of peppercorns, 2 small dried chillies and 1/3 tsp of smoked paprika crushed together in a little wooden pestle and mortar until quite fine but not powder.
Potato and smoked trout salad
4 medium waxy potatoes cut into bite sized chunks and steamed until tender, drained, rinsed and set aside to cool a little
2 hard boiled eggs, chopped
200g smoked trout, flaked
3 spring onions, sliced
a large handful of flat leaf parsley, chopped
1 tbs of capers, rinsed and chopped
1 tsp of chopped jalapeno pepper
1 tbs of mayonnaise
2 tbs of evo oil
juice of 1 small lemon
a couple of good pinches of seasoning mix (see above)
Put the mayo, oil, lemon juice, seasoning, parsley, capers and jalapeno’s in a good sized bowl and mix well. Stir in the potatoes, preferably while still warm, until coated in the dressing. Then gently stir in the flaked fish and chopped egg. Adjust seasoning to taste. Nice served slightly warm or chilled.