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Categories:Viewed: 25 - Published at: 7 years ago
Ingredients
- 16 None baby potatoes
- 2 (1 1/4 lb) whole smoked trout, skin removed, flesh flaked
- 2 tsp horseradish cream
- 1/3 cup plain yogurt
- 2 tsp lemon juice
- 2 tbsp snipped fresh chives
- 1 (15 oz) can baby beets, drained, quartered
Method
- Place potatoes in a large saucepan. Add water to cover. Bring to a boil and cook for 10 mins, until just tender. Drain and let cool. Cut into halves or thick slices.
- Combine horseradish cream, yogurt, lemon juice and 1/2 of the chives in a bowl. Add potatoes and toss to combine. Top with beets and trout. Sprinkle with remaining chives.
