Potato And Trout Salad With Mint Dressing

• 2/3 cup sour cream
• 1/4 cup fresh mint, chopped
• 1/4 cup olive oil
• 2 tbsp horseradish cream
• 2 tbsp lemon juice
• None None Potato and Trout Salad
• 1 lb waxy salad potatoes
• 1 tbsp olive oil
• 2 (5.25 oz) ocean trout fillets, skin-on
• 1 None avocado, peeled, pitted, sliced
• 2 oz baby spinach and arugula mix
• 2 None baby radishes, finely sliced

1. To make the dressing, process sour cream, mint, olive oil, horseradish cream and lemon juice in a food processor until smooth. Season. Set aside.
2. Place potatoes in large saucepan and cover with cold water. Bring to a boil and cook for 15-20 mins, until just tender. Drain and let cool. When cool enough to handle, peel and slice.
3. Meanwhile, heat oil in a medium frying pan over high heat. Season trout fillets then cook, skin-side down, for 3-4 mins, until skin is very crisp. Flip over and cook for another 1 min. Set aside.
4. In a large bowl, combine potatoes, avocado, mixed greens and radishes. Peel skin from fish and thinly slice. Flake trout over salad. Drizzle generously with dressing then garnish with crispy skin.

sour cream, fresh mint, olive oil, horseradish cream, lemon juice, trout salad, waxy salad potatoes, olive oil, trout, avocado, baby spinach, baby radishes

Taken from recipes-plus.com/api/v2.0/recipes/27946 (may not work)