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SMOKED TROUT POTATO SALAD (SERVES 4)

1 (8-ounce) pack smoked trout, skin removed, roughly chopped 1 cup medium-dice peeled sweet potatoes, blanched ½ bunch chopped Italian parsley 1½ cups blanched peas (Cimino Farm preferred), some water saved 4 tablespoons olive oil Zest of 2 lemons Black pepper to taste 1 boiled egg, peeled and cut into 4 wedges Combine the trout in a large mixing bowl with the sweet potatoes, parsley, half of the blanched peas, olive oil, and lemon zest. Season with black pepper to taste and mix well. Place the remaining blanched peas in a blender with enough water from blanching to pulse into a smooth puree.

Chefs table atlanta extraordinary recipes  
Chefs table atlanta extraordinary recipes  
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