I love fish-egg anything, and this revamp of the classic fish–potato combo adds a dash of sophistication to any spread. Be warned – once this creamy potato-trout salad lands on the table, it’s a fast mover, so don’t expect leftovers for a midnight foray in the fridge! If finding trout roe is a problem, replace it with egg yolk, but the cream’s consistency will be more like mayo and not as fishy.
