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  4. Smoked Trout and Potato Salad?
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    Drizzle with the liquid from the bowl. Sprinkle the garlic and thyme around the potatoes. Cover with two layers of aluminum foil.

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    Bake for about 40 minutes until the potatoes are tender. While the potatoes are cooking, make the dressing.

    In a small container with a lid, combine the lemon juice, olive oil and salt. Shake well. Peel the skin off the smoked trout. Pull the fillets from the center bone.

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    Check for small pin bones and remove them. Break the trout into bite-sized pieces and put in a small bowl.

    When the potatoes are tender, remove the foil, give a quick stir and cook for another 15 minutes. With a slotted spoon, remove the potatoes and place in a small bowl, leaving any oil behind. Toss with the rest of the dressing.

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    To serve: arrange the potatoes on a plate. Scatter the smoked trout on the potatoes.