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Home Lunch

Swedish potato salad

Swedish Potato SaladAustralian Table
4
15M
10M
25M

Ingredients

Method

1.Place potatoes in a large saucepan of salted water. Bring to boil; cook 10-15 minutes, until tender. Drain; when cool enough to handle, slice.
2.Combine yoghurt, eschalot, lemon juice, capers and half of dill in a bowl; season to taste.
3.Place potato in a serving dish with yoghurt mixture; toss to coat.
4.Remove skin and bone from trout; break into small pieces. Arrange over potato; top with egg and remaining dill to serve.

Scrub kipflers clean with a brush and rinse before cooking. You’ll save time and effort peeling them, and gain extra texture, flavour and vitamins.

Note

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