Nordic Smoked Trout and New Potato Salad

Place new potatoes in a pot of cold salted water. Bring to a boil and cook for 15-18 minutes until fork-tender. Drain and let cool slightly, then halve any large ones.

While potatoes cook, toss sliced red onion with red wine vinegar and a pinch of salt in a small bowl. Let sit for at least 15 minutes, tossing occasionally.

Stir together crème fraîche, whole grain mustard, lemon juice, salt, and pepper until smooth. Fold in half the chopped dill.

Arrange warm potatoes on a platter. Scatter flaked smoked trout over the potatoes. Drain pickled onion and distribute across the plate. Spoon crème fraîche dressing over everything.

Scatter capers, remaining dill, and a grind of black pepper on top. Serve while the potatoes are still warm for the best flavor contrast with the cold trout and pickled onion.