Recipes

Smoked Trout, Potato & Arugula Salad

Tired of the same old lunch? This healthy salad recipe is anything but ordinary. Find nearly all of the ingredients at your Crescent City Farmers Market.

Ingredients

  • 12 ounces baby (new) yellow potatoes or fingerlings, scrubbed
  • 2 tablespoons capers, rinsed, divided
  • 1/4 cup reduced-fat sour cream
  • 3 tablespoons white-wine vinegar
  • 3 tablespoons chopped fresh dill
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon minced shallot
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 6 cups packed baby arugula
  • 4 hard-boiled eggs, chopped
  • 4 ounces smoked trout, skinned, boned and flaked (about 3/4 cup)

Directions

Place a steamer basket in a large saucepan with 1 inch of water; bring to a boil. Place the potatoes in the basket, cover and steam until barely tender when pierced with a skewer, 13 to 15 minutes, depending on size.

Meanwhile, chop 1 tablespoon capers and place in a large bowl. Add sour cream, vinegar, dill, oil, shallot, pepper and salt. Whisk to combine.

When the potatoes are cool enough to handle but still warm, halve them (or quarter if large) and add to the bowl along with arugula, eggs and trout. Toss gently until just combined. Serve the salad topped with the remaining 1 tablespoon capers.

To hard-boil eggs, place in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat; cook at low simmer for 10 minutes. Drain and cover with ice-cold water. Peel when cool.

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Market Umbrella

 

Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market

 

The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.

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