Recipe - Potato Salad With Smoked Trout And Fresh Herbs

2 pound Small new potatoes
1/3 cup Dry vermouth
2 lg Shallots; minced
2 tablespoon Whitewine vinegar
2 tablespoon Fresh lemon juice
One fourth cup Olive oil
One fourth pound Smoked trout; flaked
2 tablespoon Minced fresh parsley leaves
1 tablespoon Minced fresh chervil
1 tablespoon Minced fresh chives
1 tablespoon Minced fresh tarragon leaves

In a steamer set over boiling water steam the potatoes, cut into 3/4inch
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.