Smoked Trout & Potato Salad With Buttermilk Vinaigrette

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For the dressing:

1/2 cup buttermilk

2 tablespoons white wine vinegar

Pinch of lemon zest

1 tablespoon fresh lemon juice

3 tablespoons good-quality olive oil

1 tablespoon freshly chopped dill

Kosher salt and freshly ground black pepper

For the salad:

1 tablespoon olive oil

4 - 5 fingerling potatoes, sliced into thin coins

1 cup chicken stock (or water)

4 ounces smoked trout, skin removed

Kosher salt

Toasted sourdough or country bread, for serving (optional)

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