| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
July 1993 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Small new potatoes |
| 1/3 |
c |
Dry vermouth |
| 2 |
lg |
Shallots; minced |
| 2 |
tb |
White-wine vinegar |
| 2 |
tb |
Fresh lemon juice |
| 1/4 |
c |
Olive oil |
| 1/4 |
lb |
Smoked trout; flaked |
| 2 |
tb |
Minced fresh parsley leaves |
| 1 |
tb |
Minced fresh chervil |
| 1 |
tb |
Minced fresh chives |
| 1 |
tb |
Minced fresh tarragon leaves |
INSTRUCTIONS
In a steamer set over boiling water steam the potatoes, cut into 3/4-inch
pieces, covered, for 8 to 10 minutes, or until they are tender. While the
potatoes are cooking, in a small bowl whisk together the vermouth, the
shallots, the vinegar, and the lemon juice. Transfer the potatoes to a
bowl, toss them with the vermouth mixture, and let them cool to room
temperature. Add the oil, the smoked trout, the herbs, and salt and pepper
to taste and toss the salad gently.
Serves 6.
Gourmet July 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Give Satan an inch and he’ll be a ruler.”