Smoked Trout, Potato & Arugula Salad for Two
Place a steamer basket in a large saucepan with 1 inch of water; bring to a boil. Place the potatoes in the basket, cover and steam until barely tender when pierced with a skewer, 13 to 15 minutes, depending on size.Advertisement
Meanwhile, chop 1 1/2 teaspoons capers and place in a medium bowl. Add sour cream, vinegar, dill, oil, shallot, pepper and salt. Whisk to combine.
When the potatoes are cool enough to handle but still warm, halve them (or quarter if large) and add to the bowl along with arugula, eggs and trout. Toss gently until just combined. Serve the salad topped with the remaining 1 1/2 teaspoons capers.
To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.
1 starch, 1/2 vegetable, 2 medium-fat meat, 2 fat