Smoked Trout With Thyme Potatoes

1 1/4 pounds small red potatoes
3/4 pound snow peas or sugar snap peas, cleaned
2 tablespoons olive oil
3 heads Belgian endive
1/4 cup minced fresh thyme
1/4 cup balsamic vinegar
2 tablespoons minced chives
2 tablespoons capers, drained
salt to taste
freshly-ground white pepper to taste
3/4 pound smoked trout

Put the potatoes in a large pan with cold salted water to cover, bring to
a boil and simmer until just tender when pierced with the point of a
knife, about 10 minutes. Drain the potatoes, let cool slightly and cut
them in quarters. While the potatoes are cooking, bring 2 inches water to
a boil under a steamer rack, add the snow peas and steam for 1 minute. Run
cold water over the peas to stop cooking and pat dry. In a large bowl,
combine the potatoes and snow peas. Add the olive oil and toss to coat.
Sliver the endive on the diagonal and toss into the potato mixture
together with thyme, vinegar, chives, capers, salt and pepper. Flake the
trout into bite-sized pieces, discarding any skin and bones, and add it to
the potato mixture. Gently mix, taste for seasoning and serve. Makes 4
servings.


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