Caviar Star Recipe #26 - Roasted Potato and Spinach Salad with Smoked Trout Caviar

It's official, I'm absolutely addicted to our delicious smoked trout caviar. Smoky, sweet and the perfect amount of briny salt to match this roasted potato and spinach salad. Another great addition to your St. Patrick's Day menu. 

Enjoy!

(serves 4)

INGREDIENTS
Red potatoes
Onions
Celery
Baby Spinach
Olive oil
Lemons
Roasted garlic
Bacon crumbles
Smoked Trout Caviar
Creme Fraiche
Pepper
6 - cut into bite-sized pieces
1 - sliced into half moons
1 - chopped thinly
4 cups
1/2 cup
1/2 - juiced
2 cloves - chopped
1/4 cup
2 oz.
2 oz.
freshly ground - to taste

INSTRUCTIONS

1.  Roast the potatoes with the garlic cloves at 350 for 30 minutes until tender. Also, roast the onions at 350 for 15 minutes until tender. When the roasted garlic is tender, chop it and mix it together with potatoes.

2.  Then mix the warm roasted potatoes, onions and garlic with all other ingredients in a bowl.

3.  Toss together well, then serve four portions.

4.  Top each portion with 1 Tbsp. of smoked trout caviar and 1 Tbsp. of crème fraiche.

5.  Season with fresh ground pepper and serve warm or chilled. 

Smoked Rainbow Trout Caviar