2 lbs baby potatoes, boiled & cut into 3/4-inch pieces
2 large shallots, minced
2 tbsp fresh lemon juice
1/4 lb smoked trout, flaked
1 tbsp minced fresh chervil
1 tbsp minced fresh tarragon leaves
1/3 cup dry vermouth
2 tbsp white-wine vinegar
1/4 cup olive oil
2 tbsp minced fresh parsley leaves
1 tbsp minced fresh chives

Potato Salad With Smoked Trout & Herbs

1. In a steamer, set over boiling water and steam the potatoes, covered, for 8-10 minutes or until they are tender.
2. While the potatoes are cooking, in a small bowl whisk together vermouth, shallots, vinegar and the lemon juice.
3. Transfer the potatoes to a bowl, toss them with the vermouth mixture, and let them cool to room temperature.
4. Add the oil, smoked trout, herbs, salt and pepper to taste and toss the salad gently.
   Serves: 6
   Preparation time: 20 minutes