(serves 6-8)

Salad:

3 russet potatoes, peeled and cubed (see photos)
1 T white vinegar
2 t salt

2 heads frisee

1 bulb fennel, shaved using a mandolin

2 filets of smoked trout, broken into pieces

2 Granny Smith apples , peeled and cubed – similar size to the potatoes

1/3 C of capers, drained and patted dry

1/2 red onion, finely chopped, rinsed and dried

Dressing:

1 C mayo
1/3 C sour cream
2 T whole grain mustard
1/2 t salt
1 T apple cider vinegar
2 t honey
3 T fresh dill, finely chopped

Rinse cubed potatoes several times. Place potatoes into a pot and cover with water by about an inch. Add vinegar and 2 t salt to cooking pot. Bring potatoes to a boil and lower heat. Cook until just tender. Drain and spread potatoes onto a cookie sheet for cooling.

For presentation, place potatoes, apples, capers and red onion in bowl. Add just enough dressing to moisten potato mix. Adjust seasoning with salt and pepper. Place dressed potatoes in a mound on a serving platter. Separate frisee from the core. Place leaves into a bowl with shaved fennel and lightly dress. Mound dressed frisee/fennel on top of potatoes. Arrange pieces of smoked trout on top of the frisee and potatoes. Garnish the platter with fresh dill and small dollops of dressing. Cracked pepper, if you like.

A delicious meal at Johannes in Palm Springs inspired this recipe. A perfect summer meal with a slice of pumpernickel and a glass of fume blanc. Found the smoked trout and frisee at Whole Foods. Worth the trip, I promise.