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SERVES:
6-8

INGREDIENTS:

• 1 1/2 pounds baby potatoes


• 2 large eggs


• 8-ounces smoked trout (see hints below)


• 1 small-medium cucumber or 1/2 English cucumber


• 1/3 cup mayonnaise (or more as needed)


• 1 heaping Tbs prepared horseradish (or more to taste)


• 2-3 Tbs fresh chopped dill

PROCEDURE:

Bring the baby potatoes to a simmer in a pot, in just enough water to cover, and also get 2 large eggs going, in a small pot, in just enough water to cover and, just as the eggs comes to a simmer, set the timer for exactly 12 minutes, then when the buzzer goes off, run the eggs under cold water, peel and chop.

Use a peeler to stripe the cucumber before slicing it in half lengthwise, scooping out the seeds and chopping it into 1/4-1/2 inch dice.

Peel the skin off of the back side of the trout and chop it or use your fingers to crumble it into 1/2-inch pieces and then keep it cold in the fridge until you're ready to assemble the salad.

Keep your eye on the potatoes. You should be able to easily insert a small knife into the center when they're done and then run those until cold water to cool, drain them really well and cut into 1/2-inch cubes.

Once the potatoes a cold and cubed, add them to a mixing bowl with the cucumbers and chopped hard cooked eggs. Add about 1/3 cup mayonnaise to start, 1 heaping Tbs horseradish, 2-3 Tbs chopped fresh dill and toss to combine.

Then gently fold the smoked trout into and keep it cold until it is time to eat.

HINTS:

Substitute a lesser amount of smoked salmon or smoked ham instead of the trout.