Scrumpdillyicious: Smoked Trout and Potato Salad

I'll be honest, I don't eat a lot of salad.  I find that it takes quite a bit of the bad stuff - salad dressing - to make all of that roughage palatable.  But I also realize that I should probably find a way to overcome this hesitation.  So this is a first step.  A semi-salad.  Hey, there's spinach, it counts.  And it was a delicious light lunch.

Smoked Trout and Potato Salad
Adapted from Scrumpdillyicious blog, as adapted from Jamie Oliver

8 ounces peewee new potatoes
1 (8 ounce) package smoked trout
1 avocado, peeled and sliced
1 bunch baby spinach, washed and stems removed
½ red onion, sliced very thin

Chives, for garnish

Olive oil, if desired

Dressing:
¼ cup mayonnaise
2 tablespoons crème fraiche or sour cream

1 tablespoon finely chopped fresh dill  
1 tablespoon small capers, minced
Juice and finely grated zest of one lemon
Kosher salt and freshly ground black pepper

Boil the potatoes until just tender. Drain and put aside to cool down a bit. Cut any larger potatoes in half.

While the potatoes are cooking, prepare the trout by removing the skin and taking out any bones. Flake the flesh into medium-sized pieces and place in a medium bowl. In a small bowl, combine the dressing ingredients and mix thoroughly.

Combine the dressing with the trout flakes and red onion and potatoes. Mix thoroughly and dress to coat.

To serve, fan out some baby spinach leaves decoratively on a plate. Line the spinach with avocado slices.  Put a mound of trout salad in the middle and top it off with some chopped chives. Sprinkle with a little olive oil and lemon juice for extra freshness and gloss.

Makes 4 servings