Potato and Spinach Salad with Smoked Salmon Trout Caviar
If you’re looking for a dish that’s equal parts hearty, elegant, and full of flavor, this Roasted Potato and Spinach Salad with Smoked Trout Caviar is the perfect choice. Featuring Bourbon Barrel Smoked Trout Roe, this salad combines smoky, briny notes with tender roasted potatoes, fresh spinach, and crème fraîche for a harmonious blend of textures and tastes. It's a standout addition to any menu, especially for St. Patrick’s Day celebrations.
Perfect for St. Patrick's Day or Anytime
Smoked Rainbow Trout Caviar adds a touch of gourmet flair, bringing a smoky, subtly sweet, and perfectly briny finish to this dish. The delicate pearls burst with flavor, complementing the earthy potatoes and the freshness of the spinach for a truly memorable salad.
Spinach salad with caviar and potatoes is an effortless way to elevate your menu. Indulge in a refined yet comforting meal with old friends or impress new ones. Its balance of smoky, creamy, and zesty flavors makes it a delightful dish for any occasion. Treat yourself and your guests to this irresistible combination of hearty and luxurious ingredients.
Ingredients (Serves 4)
- Red Potatoes: 6, cut into bite-sized pieces
- Onion: 1, sliced into half-moons
- Celery: 1, chopped thinly
- Baby Spinach: 4 cups
- Olive Oil: 1/2 cup
- Lemon: 1/2, juiced
- Roasted Garlic: 2 cloves, chopped
- Bacon Crumbles: 1/4 cup
- Bourbon Barrel Smoked Trout Roe: 2 oz.
- Crème Fraîche: 2 oz.
- Freshly Ground Pepper: To taste
Instructions
- Roast the Potatoes and Garlic
Preheat your oven to 350°F. Spread the potatoes and garlic cloves on a baking sheet, drizzle with olive oil, and roast for 30 minutes until tender. Separately, roast the onions for 15 minutes until soft and slightly caramelized. Once the garlic is tender, chop it finely and mix it with the roasted potatoes. - Combine the Ingredients
In a large bowl, toss the warm roasted potatoes, garlic, and onions with the celery, baby spinach, bacon crumbles, olive oil, and a squeeze of fresh lemon juice. Mix well to evenly coat all the ingredients. - Plate the Salad
Divide the salad into four portions and top each serving with 1 tablespoon of crème fraîche and 1 tablespoon of smoked trout caviar. - Finish and Serve
Sprinkle with freshly ground pepper to taste and serve warm or chilled.
St. Patrick’s Day Brunch Ideas
To round out your St. Patrick’s Day brunch, consider serving this Roasted Potato and Spinach Salad with Smoked Trout Caviar alongside complementary dishes that balance hearty, fresh, and indulgent flavors. Here are some great pairings:
Savory Pairings:
- Irish Soda Bread with Herb Butter – A classic, slightly sweet bread that pairs beautifully with the smoky, briny notes of the salad.
- Smoked Salmon and Chive Scrambled Eggs – Light, fluffy eggs with a hint of chive and smoky salmon complement the richness of the caviar.
- Savory Cheddar and Chive Scones – Buttery, flaky scones with sharp cheddar and fresh chives offer a satisfying contrast to the salad.
- Creamy Leek and Potato Soup – A smooth, velvety soup that echoes the potatoes in the salad while adding a cozy element to your brunch spread.
Sweet Pairings:
- Honeyed Greek Yogurt with Berries and Pistachios – A refreshing, slightly sweet dish that balances the smoky and savory flavors of the main salad.
- Guinness Chocolate Muffins – Rich and slightly bitter with a deep cocoa flavor, these muffins nod to Irish tradition while adding a touch of indulgence.
- Lemon Ricotta Pancakes with Maple Syrup – Light, citrusy pancakes bring brightness to the meal and pair well with the fresh lemon notes in the salad.
Drinks:
- Mimosa with Blood Orange Juice – A festive, citrusy take on the classic mimosa that enhances the smoky and briny flavors of the caviar.
- Irish Coffee – A cozy, slightly boozy option that pairs well with both sweet and savory dishes.
- Cucumber and Mint Sparkling Water – A refreshing, non-alcoholic choice that cleanses the palate between bites.
Bon Appétit!
