Dill Dressing with Smoked Trout Salad

Warm the oil in a saucepan and, crushing the dill between your fingertips, add it to the warm oil. Add the vinegar, salt, and pepper, and whisk together. The dressing can be transferred to a storage container and refrigerated if not being used immediately. It will keep for up to 1 week in the refrigerator. Bring to room temperature before combining with the warm potato mixture.

Combine the potatoes, onion, trout, and watercress in a large serving bowl. Pour the dressing over the salad. Stir to mix, breaking up the warm potatoes so that they absorb all of the dressing.

Serve the salad immediately. The salad will serve 6 as a light lunch.