Swedish Potato Salad - cooking recipe

Ingredients

1 3/4 lbs potatoes
1/4 cup plain yogurt
2 None shallots, finely chopped
1 tbsp lemon juice
1 tbsp baby capers
1 tbsp chopped dill
2 None whole smoked trout
1 None hard-boiled egg, finely chopped

Preparation

Place potatoes in a large saucepan of salted water. Bring to a boil; cook for 10-15 mins, until tender. Drain well; cut potatoes into slices.
Combine yogurt, shallots, lemon juice, capers and 1/2 of dill in a small bowl; season to taste. Place potatoes in a serving dish. Add with yogurt mixture; toss to coat.
Remove skin and bone from trout; break into small pieces. Arrange over potatoes. Top with egg and remaining dill to serve.