Smoked Trout, Potato, and Endive Salad

Course Salads Prep Time 15m Total Time 25m

Ingredients in this Recipe

1 tablespoon minced cornichon pickles
1/2 cup canola oil
1/4 cup minced shallots
2 tablespoons capers
2 teaspoons whole grain mustard (or a combination of whole grain mustard and Dijon)
3/4 cup minced herbs, such as parsley, chives, or tarragon
8 ounces fingerling potatoes, sliced 1/4 inch thick
8 ounces smoked trout, broken into 1 inch chunks
8 small heads endive, cored and cut on an angle into 1/4 inch thick slices
salt and pepper to taste
Yolk of one hard cooked egg
Zest of 2 large lemons, plus 2 tablespoons lemon juice

See Full Recipe at Serious Eats