WARM POTATO SALAD WITH SMOKED TROUT

• 1 lb. smoked trout

• 2 lbs. baby white potatoes

• 6 tablespoons extra-virgin olive oil

• 2 small cloves garlic – peeled, mashed to a paste and sprinkled with coarse salt.

• 2 tablespoons chopped shallots

• 2 tablespoons coarsely chopped fresh flat-leaf parsley

• Coarse salt and freshly ground white pepper to taste.

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. 

Serves 6

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