Prep: 20 minutes

Cook time: 30 minutes

Makes: 4-6 servings

4-6 medium potatoes, peeled
300 g. smoked trout, skin removed
1/4 cup Dill Olive Oil
1/4 tsp. grated lemon zest
2 tbsp. Lemon Balsamic
1 clove garlic, finely grated
1 tsp. horseradish
1/4 tsp. each, salt and pepper
4 radishes, finely diced
half a small onion, finely diced
1 tbsp. capers, drained, rinsed and finely chopped
2 green onions, thinly sliced lengthwise

In a large saucepan of salted, boiling water, cook potatoes until fork-tender, about 15 minutes. Drain and let cool for about 10 minutes. Cut into slices.

While potatoes are cooking, using fork, coarsely flake trout. Set aside.

In large bowl, whisk together dill olive oil, lemon zest, lemon balsamic, garlic, horseradish, salt and pepper.

Add potatoes, radishes, onion, and capers.

Gently toss to coat and then top with fish.