Smoked Trout, Beet And Potato Salad - cooking recipe

Ingredients

16 None baby potatoes
2 (1 1/4 lb) whole smoked trout, skin removed, flesh flaked
2 tsp horseradish cream
1/3 cup plain yogurt
2 tsp lemon juice
2 tbsp snipped fresh chives
1 (15 oz) can baby beets, drained, quartered

Preparation

Place potatoes in a large saucepan. Add water to cover. Bring to a boil and cook for 10 mins, until just tender. Drain and let cool. Cut into halves or thick slices.
Combine horseradish cream, yogurt, lemon juice and 1/2 of the chives in a bowl. Add potatoes and toss to combine. Top with beets and trout. Sprinkle with remaining chives.