Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Notes: Large salt-cured capers, sold in specialty food shops, open up dramatically when fried, but smaller, brine-packed ones will work too. Fingerling potatoes are available in farmers' markets and grocery stores from midsummer through early winter. Prep and cook time: about 30 minutes.

This Story Originally Appeared On


Credit: Thomas J. Story

Recipe Summary

Makes 4 servings


Ingredient Checklist


Instructions Checklist
  • If using salt-cured capers, put in a small bowl, cover with water, and let soak 10 minutes to remove salt; rinse and pat completely dry. (For brine-packed capers, rinse well and pat dry.)

  • In a 4- to 6-quart pan over high heat, bring 2 to 3 quarts water to a boil. Add potatoes and cook, uncovered, until tender when pierced, about 15 minutes. Drain.

  • Meanwhile, pull off and discard skin from trout. Break the fish into bite-size pieces.

  • Set a 1- to 1 1/2-quart pan over medium-high heat. When hot, add olive oil; when it begins to ripple, add capers (use a potholder and stand back--the oil may splatter). Cook, stirring once, until berries have opened and are light brown and crisp, about 1 minute. Pour into a fine wire strainer over a 1-cup glass measure; reserve oil. Pour capers onto paper towels to drain.

  • In a large serving bowl, whisk oil from capers with lemon juice and pepper. Stir in potatoes. Add trout, apple, and dill and mix gently. Sprinkle fried capers over the top. Serve with sour cream, if desired.

Nutrition Facts

451 calories; calories from fat 48%; protein 18g; fat 24g; saturated fat 3.9g; carbohydrates 43g; fiber 4.7g; sodium 759mg; cholesterol 14mg.