Potato salad with smoked trout

Ingredients:

• 340 g smoked trout, skin removed
• Half a small red onion, thinly sliced
• 450 g red potatoes, cut into 2.5 cm pieces.
• 1/4 cup crème fraîche or sour cream
• 1 tbsp. white wine vinegar
• 1 tbsp. l. olive oil
• 1.5 tsp grainy mustard
• 3 tbsp chopped fresh dill
• Half a small cucumber, cut in half lengthwise and thinly sliced
• 1 large bunch of watercress, roots trimmed
• Pumpernickel bread and/or pickled beets, for serving (optional)

Preparation:

1. Soak the onion slices in a bowl of ice water. Cover the potatoes with water in a saucepan, add a pinch of salt, cover, and bring to a boil. Reduce heat and simmer, uncovered, until tender, 8-10 minutes. Drain and let cool slightly; pat dry.
2. Meanwhile, in a large bowl, whisk together the crème fraîche, vinegar, olive oil, and mustard until smooth. Stir in the dill. Drain the onion, pat it dry, and add it to the dressing. Add the potatoes and cucumber, season with salt and pepper, and toss to combine.
3. Divide the watercress among 4 bowls and top each with a little potato salad. Crumble the trout with your fingers and sprinkle on top. Serve the salad with pumpernickel bread and/or pickled beets.