Chefs' Recipes

Martin Boetz's potato salad with smoked trout

Australian Gourmet Traveller recipe for potato salad with smoked trout by Martin Boetz.

By Martin Boetz
  • 20 mins preparation
  • 45 mins cooking plus cooling, developing
  • Serves 8
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Potato salad with smoked trout


  • 500 gm kipfler potatoes, scrubbed
  • 50 ml white wine vinegar
  • 1 egg, at room temperature
  • 1 cup watercress sprigs (loosely packed)
  • ½ cup flat-leaf parsley, torn (loosely packed)
  • 100 ml olive oil
  • 1 smoked rainbow trout, coarsely flaked (skin and bones discarded)
  • 3 dill pickles, quartered or sliced
  • To serve: salmon roe
  • To serve: whole-egg mayonnaise


  • 1
    Place potatoes in a large saucepan, cover generously with cold salted water, bring to the boil over medium-high heat, reduce heat to medium and gently boil until tender but holding their shape (30-35 minutes). Drain, then, when cool enough to handle, peel and slice into thick rounds. Combine in a bowl with vinegar, season to taste and stir to coat. Refrigerate for flavours to develop (at least an hour, or overnight).
  • 2
    Cook egg in a saucepan of boiling water (8 minutes for hard-boiled), drain, refresh under cold running water, peel and set aside.
  • 3
    Add watercress, parsley and oil to potatoes and mix well with your hands until leaves are coated and glossy. Layer the potato mixture, trout and dill pickles on a platter. Top with salmon roe, finely grate egg over, dollop with mayonnaise to taste and serve.


Drink Suggestion: Fragrant white roussanne. Drink suggestion by Max Allen