Instructions: Seafood Alternatives: grilled swordfish, tuna, mackerel, smoked salmon, shrimp 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.

This recipe yields 4 servings.

Comments: This is a quick, easy summer supper. Showcase smoked trout in this pretty salad and serve with warm pita bread and a crunchy cucumber-yogurt dip. Try basil, tarragon or Italian parsley for a fragrant herbal alternative to the thyme.

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