Yield: 4 servings

Ingredients:

• 12 very small new potatoes, quartered
• 6 teaspoons olive oil
• 4 ounces smoked trout, flaked
• 4 ounces goat cheese, crumbled
• 1 teaspoon black peppercorns, cracked
• 3 teaspoons basil, chopped
• Salt, to taste

Method:

Place potatoes in top of steamer and cook until tender, about 15-20 minutes.

To Serve:
Divide cooked potatoes between four shallow soup or pasta bowls. For each serving, drizzle with 1 ¼ teaspoons olive oil; top with 1 ounce goat cheese, then ¼ teaspoon pepper, 1 ounce smoked trout, then ¾ teaspoon basil. Serve immediately.

Wine Pairing:
White Burgundy