Sugar Snap Peas and New Potato Salad with Hard Cooked Egg and Smoked Trout
Prep Time
20 min.
Cooking Time
15 min.
Yields
4 servings
Ingredients
1/2 pound new potatoes, unpeeled
Kosher Salt and Freshly Ground Pepper
2 lemons
1/2 pounds sugar snap peas, strings pulled off, sliced on angle
I bunch scallions, sliced on sharp angle
4 onces smoked trout, crumbled
1 teaspoon dried chili flakes
Extra-virgin olive oil
4 hard-cooked eggs (Bring eggs and water to boil, shut off heat and let sit covered for 12 min. Cool. Peel. Slice.
1 handful mint
Directions
Fill large pot with water and salt. Add potatoes and bring to boil. Reduce to gentle simmer and cook for 15 min. Drain and cool.
Zest and juice lemons in a bowl large enough to hold whole salad.
Add potatoes, peas, scallions, trout and chili flakes.
Season with 1 teaspoon salt and several twists of pepper pepper.
Toss and let stand 10 min. Add 1/2 cup olive oil and toss again. Adjust seasoning.
Add sliced eggs and mint. Mix gently. Adjust seasonings. Serve at room temp.
Credit
Joshua McFadden