In this recipe, I used baked kippered salmon, which has been salted and cold smoked.
It is a delicacy, and I buy it once a year from Russ & Daughters in NYC.
It's great eaten with cream cheese on a bagel, or in this salad.
This is my own concoction. You can also use smoked trout if you can't find the salmon.
It's wonderful and easy.
Kippered Salmon & Potato Salad:
10 new potatoes (small red), boiled and quartered
watercress or frisee lettuce
4 hard boiled eggs, quartered
1/2 lb. of baked kippered salmon (or smoked trout), torn into pieces
1/2 cup sour cream
1 teaspoon grainy mustard
2 tbsp fresh lemon juice
handful of chopped fresh dill
1 tbsp prepared horseradish (not the beet red horseradish)
Arrange your salad components on a platter and drizzle the dressing over the entire dish, generously covering the potatoes.
This is a great winter salad lunch.