This potato salad with smoked fish was DELICIOUS! So good, that it will definitely have it’s place at our Easter table this year. If you haven’t tried smoked char, well let’s just say it tastes like trout upgraded to salmon. Smoked that is. Together with new potatoes, some fresh spring greens and a few other flavor enhancing additions (capers, green onions and radishes), the mix is tossed in the most perfect dressing to marry all those awesome flavors together. Addicting flavor that’s healthy for your body too.
Smoked char elevates a simple potato salad to a new level
Char is a relative of salmon and trout, with a mild yet rich fattiness and flavor that is somewhere between the two. Smoked char has beautiful layers of smoky flavor and a taste that I think far surpasses trout or all too familiar salmon (as a Westcoast girl, I grew up on salmon!). Smoked char looks rather similar to whole smoked trout, though you can recognize the differences by the speckles of orange on its skin and its light salmon colored flesh. Ask for it at your local fish monger or head to your local farmers market. While you are there, pick up from new potatoes and tasty spring greens!
Potato salad with smoked fish makes for a tasty salad or side dish
I’m pretty sure you are going to love this smoked char potato salad. We enjoyed it as a tasty lunch for two, but it also makes a fantastic side dish or starter for four. Go ahead and serve it with your favorite ciabatta or crusty bread and maybe a bowl of warming soup. Or if you enjoy a full spread like my family does at Easter then there will be a honeyed ham, grilled asparagus, a mixed salad and of course potatoes. Plus so much more!
Potato Salad with Smoked Fish (Char)
For the salad:
- 500 g red-skinned potatoes or other waxy potatoes
- 200 g smoked char filet (see note below)
- 1 tablespoon capers (in brine), drained
- 2 tablespoons freshly chopped chives or green onions, green parts only, finely chopped
- 2 generous handfuls purslane, stems trimmed of roots (or substitute with lamb’s lettuce)
- 4-5 radishes trimmed and thinly sliced
For the dressing:
- 4 tablespoons extra-virgin olive oil
- 1/4 teaspoon finely grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons fresh chopped dill
- 1 large clove garlic
- 1 teaspoon prepared horseradish
- pinch of cayenne pepper
- sea salt and freshly ground pepper, to taste
In a large pot, cover the unpeeled potatoes with cold, salted water. Bring to a boil, reduce heat to a simmer. Cook potatoes until tender when pierced with a fork, about 15-20 minutes, depending on size. Drain, let steam evaporate, cool slightly, then, using a paring knife, peel while still warm. Slice (or quarter) the peeled potatoes into a large bowl.
In small bowl, whisk together the oil, lemon zest, lemon juice, dill, garlic, horseradish, cayenne pepper, salt and pepper.
Add the smoked char, capers, chives or green onions to the bowl with the potatoes, pour over the dressing and gently toss to coat.
Serve over bed of purslane, garnish with radishes and enjoy!
- Depending on the potato, you can either peel them or leave the skin on. I peeled mine, but young potatoes with a thin skin can also be used in the salad without the hassle and effort of having to peel the skin.
- In Germany, you can find whole smoked char, called "Saibling" at your local fish monger or farmers market. If you can’t find char, feel free to use smoked trout or ever salmon for this recipe.
- Purslane, called Postelein or Portulak in Germany, can also be found at most farmers markets in the spring. I mostly see it available from February to May (June if we are lucky).
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