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Recipe Detail Page
Smoked Trout, Potatoes and Green Beans
Summer 2024
Perfect for a hot summer night, this cold plate of smoked trout, mini potatoes and green beans gets Scandinavian accents of a lemony sour cream dressing and dill. Hot smoked trout is available at fishmongers and select supermarkets, but you could use easier-to-find hot smoked salmon instead. In lieu of dill as a garnish, tarragon, parsley or pale celery leaves would all work well.
Serves 1
3 oz (85 g) green beans, trimmed
4 oz (115 g) mini potatoes, about 5
3 tbsp (45 mL) sour cream
1 tsp (5 mL) lemon juice
1/4 tsp (1 mL) finely grated lemon zest
Pinch finely grated garlic
Salt and freshly ground pepper to taste
5 oz (140 g) hot-smoked trout, skin removed
Dill leaves to garnish
1. Bring a medium pot of salted water to a boil. Add green beans. Cook until crisp-tender, 2 to 3 minutes. Transfer with a slotted spoon to a bowl of ice water. Cool, drain and dry on paper towel.
2. In same pot, add mini potatoes. Boil until tip of a paring knife inserted in centre meets with little resistance, 12 to 15 minutes. Drain and transfer to a plate to cool. Transfer cooled beans and potatoes to an airtight container. Refrigerate up to 2 days.
3. In a small bowl, whisk sour cream, lemon juice and zest, garlic, salt and pepper. Cover and refrigerate up to 2 days.
4. When ready to serve, make a bed of beans on a dinner plate. Halve potatoes and add to plate. Dollop with dressing. Break trout into chunks and arrange overtop. Sprinkle with dill. Grind a little pepper overtop.
Serves 1
