Salad of smoked trout, potatoes and mint

Name: salad of smoked trout, potatoes and mint
Total time: 30 min
Yield: 1
Ingredients: 500 gram young newborns; 250 gram spinach leaves; 2 hand fresh mint; 2 hand dill; 1 lemon; 4 egg; 2 smoked trout fillet à 100 gr; chopped dill; chopped fresh mint; chopped flat parsley; 2 tablespoon capers; 120 gram sour cream; 1 toe garlic; 1 tablespoon mayonnaise; sea salt; coarsely ground black pepper

Try this salad of smoked trout, potatoes and mint

Ingredients

500 gram young newborns
250 gram spinach leaves
2 hand fresh mint
2 hand dill
1 lemon
4 egg
2 smoked trout fillet à 100 gr
Chopped dill

Chopped fresh mint
Chopped flat parsley
2 tablespoon capers
120 gram sour cream
1 toe garlic
1 tablespoon mayonnaise
Sea salt
Coarsely ground black pepper

Kitchen Stuff

baking form for mini muffins, greased

Directions

Make the herbal dressing by mixing all the ingredients. Season with salt and pepper.
Put the potatoes with cold, salted water and bring them to the boil in 15 to 20 minutes. Then let them cool down and halve them.
Mix the potatoes with the trout, the spinach and the fresh herbs on the plates. Pour the herb dressing over gradually.
Boil the eggs, cut into wedges and put them on the salad. Finally garnish the plate with a slice of lemon.