Potato Salad with Smoked Trout and Capers

5 from 4 votes
Course Dinner
Cuisine European
Servings 2 people


  • 300 g Jacket potatoes, pieces
  • 100 g Smoked trout fillet
  • 50 ml Salad majonaise
  • 50 ml Yogurt, 1.5% fat
  • 50 g Apple
  • 1 tbsp Capers, pickled
  • 1 Tufts Cress (garden cress)
  • 1 stem Spring onions fresh
  • 10 g Ginger tuber, cut
  • 10 piece Bunch of red fresh grapes
  • 1 piece Lime (juice)
  • 1 pinch Mill pepper, colorful
  • 1 pinch Mill salt



  • Prepare the salad majonaise first if you are making it yourself. Then pre-cook the potatoes as jacket potatoes and peel them. Cut the potatoes, apple, onion and ginger into small pieces, do not cut the cress. Squeeze out the lime juice. Cut the smoked trout into large pieces.


  • Mix the potatoes with the apple pieces, a few slices of ginger, the capers and the smoked fish and stir in the salad mayonnaise. Add a little yoghurt and don't forget to season. Cover and decorate with cress, onion, ginger, grapes and a little lime. Don't forget a little more pepper and salt from the mill.


  • Potato salad as a rustic side dish for lunch.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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