WARM POTATO SALAD WITH SMOKED TROUT
Cut smoked trout into ½ thick pieces. Set aside.
In a saucepan of boiling salted water, cook potatoes for 15-20 minutes, until tender. Drain and set aside.
When still quite warm but cool enough to handle, cut potatoes into ½-inch rounds.
In a bowl, combine the warm potatoes, smoked trout, olive oil, garlic, shallots, and parsley. Season to taste with salt and pepper. Toss gently to combine. Serve while still warm.