Warm Fingerling Potato And Smoked Trout Salad

By Sunset
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2 tablespoons salt-cured or drained canned capers (see notes)

2 pounds fingerling potatoes (1 by 2 in.; see notes) or other thin-skinned potatoes (2 in. wide), scrubbed and halved lengthwise

8 ounces smoked trout

1/3 cup olive oil

1/4 cup lemon juice

1/2 teaspoon fresh-ground pepper

1 tart green apple (about 5 oz.), such as Granny Smith, rinsed, cored, and thinly sliced

1 tablespoon chopped fresh dill

Sour cream (optional)

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