Smoked Trout, Potato, And Endive Salad Recipe

• Yolk of one hard-cooked egg
• 2 teaspoons whole grain mustard (or a combination of whole grain mustard and Dijon)
• Zest of 2 large lemons, plus 2 tablespoons lemon juice
• 1/2 cup canola oil
• 1 tablespoon minced cornichon pickles
• 2 tablespoons capers
• salt and pepper to taste
• 8 ounces fingerling potatoes, sliced 1/4-inch thick
• 8 ounces smoked trout, broken into 1-inch chunks
• 8 small heads endive, cored and cut on an angle into 1/4-inch thick slices
• 1/4 cup minced shallots
• 3/4 cup minced herbs, such as parsley, chives, or tarragon
• 12 caperberries, for garnish (optional)

1. In a small bowl, combine the egg yolk, mustard, and lemon juice. Crush the yolk with a fork and whisk to combine the ingredients. While whisking constantly, pour in the oil very slowly to create a creamy emulsion. Stir in the lemon zest, cornichon pickles, and half the capers. Season to taste with salt and pepper.
2. .
3. In the meantime, cover the potatoes in a saucepan with cold water, season the water until it tastes like the sea, then bring to a boil. Lower the water to a simmer and cook until the potatoes are tender, about ten minutes. Drain.
4. Combine the remaining capers, potatoes, trout, endives, shallots, and most of the herbs in a large bowl. Add enough dressing to lightly coat the ingredients (you may have some left over). Season to taste with salt and pepper. Mound on plates and serve with the remaining herbs as a garnish.

egg, grain mustard, lemons, canola oil, cornichon pickles, capers, salt, potatoes, trout, endive, shallots, herbs, caperberries

Taken from www.seriouseats.com/recipes/2011/11/dinner-tonight-smoked-trout-potato-and-endive.html (may not work)