Rated 5.0 stars by 1 users
White Bean, Potato Salad with Rainbow Trout and Aromatics
This White Bean and Potato Salad with Rainbow Trout perfectly balances hearty comfort with fresh, bright flavors. Creamy white beans and tender Yukon Gold potatoes serve as the canvas for a garden-fresh mix of dill, chives, parsley, and zesty lemon. The addition of rich, flaked rainbow trout adds a savory depth that elevates this from a simple side dish to a protein-packed main event.
Ingredients
-
Shaved flakes of Smoked Rainbow Trout
-
2 lb Yukon Gold potatoes, halved
-
1½ cups cooked white beans, drained and rinsed if canned
-
2 tbsp olive oil
-
1 tbsp white wine vinegar or lemon juice
-
1 tsp sea salt
-
Fresh cracked black pepper
-
2 scallions, thinly sliced
-
½ small red onion, thinly sliced
-
¼ cup dill, chopped
-
¼ cup parsley, chopped
-
2 tbsp chives, sliced
-
1 celery stalk, thinly sliced
-
1 tbsp capers, chopped
-
1 small garlic clove, grated
-
Zest of 1 lemon
-
2–3 tbsp olive oil (for finishing)
-
Flaky sea salt
-
Fresh cracked black pepper
-
Cilantro flowers
Optional Garnish
Directions
-
1.Cook the Potatoes - slice and peel potatoes, and then place in salted cold water. Bring to a boil and cook 12–15 minutes, until just tender. Drain and let steam dry slightly. While warm, toss with olive oil, vinegar, and salt.
-
2.Build the salad - in a large bowl, combine warm potatoes and white beans. Add scallions, red onion, herbs, celery, capers, garlic, and lemon zest. Drizzle with olive oil and gently fold to combine. Adjust seasoning as needed.
-
3.Serve - transfer to a serving bowl. Top with flaked rainbow trout. Finish with herbs, flaky sea salt, cracked black pepper, and a final drizzle of olive oil.
Recipe Note
Drinking Notes
To complement the rich and earthy flavors of the salad, pour a chilled glass of dry rosé or a textured orange wine. For a non-alcoholic option, serve sparkling mineral water infused with fresh lemon wheels and a sprig of your favorite garden herbs.
A grounding blend of earth and stream, shared under an open sky.
Share:
Strawberry-Scallop Aguachile
Spicy Salmon Hand Rolls with Pickled Radish, Avocado & Cucumber