Smoked trout, eggs & Keta with sour cream dressing from Simple: Effortless Food, Big Flavours (page 42) by Diana Henry

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Notes about this recipe

  • SheilaS on September 18, 2025

    This is just delightful in looks and taste. I used a mix of little red, white and purple potatoes with more arugula and less olive oil than in the recipe. You can certainly go with what you have on hand.

  • anya_sf on July 02, 2021

    I changed some proportions for a main course dinner salad: 24 oz potatoes (which ended up being more than needed), 8 oz trout, 8 oz salad greens, 6 Tbsp olive oil (plenty). This was delicious with some black bread on the side.

  • Lepa on December 02, 2016

    This was phenomenal. The combination of flavors was complex and compelling. My husband raved about this meal- he even posted praise on Facebook. We washed it down with a bit of Aquavit and felt like we were in Scandinavia.

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