Roasted Baby Potato Salad with Trout

INGREDIENTS:

• 1½ lb. baby golden potatoes
• Solspring^® Biodynamic^® Coconut Oil, melted
• Solsping^® Real Salt^® Ancient Fine Sea Salt, to taste
• Solspring^® Biodynamic^® Whole Black Peppercorn, to taste
• 1 ¾ cups of smoked trout, or canned tuna
• 5-6 lemon slices
• 1 head romaine lettuce
• 1 watermelon radish
• 1 shallot
• Freshly squeezed lemon juice
• ¾ cup Solspring^® Biodynamic^® Kalamata Pitted Olives
• 1 Tbsp. olive or avocado oil
• 4 eggs, preferably organic

Vinaigrette Ingredients (makes ½ cup):

• ¼ cup olive or avocado oil
• 1 Tbsp. freshly squeezed lemon juice
• 2 Tbsp. Solspring^® Biodynamic^® Red Wine Vinegar
• 1 Tbsp. minced shallot
• 1 Tbsp. Dijon mustard
• 2 tsp. Solspring^® Organic Wild Acacia Raw Honey
• ½ tsp. freshly ground Solspring^® Biodynamic^® Whole Black Peppercorn
• ¼ tsp. Solspring^® Real Salt^® Ancient Fine Sea Salt

DIRECTIONS:

1. Clean the potatoes and boil them in salted water for about 10 minutes until tender. Preheat the oven to 400°F.
2. Once tender, cut the potatoes in half and toss in melted coconut oil, placing the cut side down on a lined baking sheet with salt and pepper. Place in the oven for 45 minutes.
3. While the potatoes are roasting, place the fish on a parchment-lined baking sheet, and season well with salt and pepper, then add a few lemon slices on top. Place in the oven, and cook for the last 15-20 minutes of the potatoes roasting, until cooked through and tender. Remove from oven, and set aside to cool.
4. Bring a small saucepan of water to a boil, add the eggs, and cook for exactly 6 ½ minutes. Remove from heat, drain and submerge eggs in cold water (add ice if desired).
5. While the eggs are boiling, whisk the dressing ingredients together. Set aside.
6. Thinly slice the watermelon radish and shallots separately on a mandolin, and toss immediately with a little lemon juice and a pinch of salt. Set aside.
7. Toss the olives (drained) in about a tablespoon of olive or avocado oil. Set aside.
8. Wash romaine well, and spin dry. Chop about half the lettuce into bite-sized pieces, but keep the other half of the leaves whole. Place in a large salad bowl or on a serving platter.
9. To assemble, roughly break the fish up with a fork, and place on top of the prepared lettuce. Peel the eggs, cut in half and place in the bowl. Add the crispy potatoes, watermelon radish, shallots and olives. Drizzle the desired amount of dressing over top. Garnish with salt and freshly cracked black pepper, and enjoy!