Filter
Reset
Sort ByRelevance
Connie Rene Morgan Ikeda
Salad of smoked trout, potatoes and mint
Try this salad of smoked trout, potatoes and mint
Share
Tweet
Pin
Whatsapp
Print
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
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.
Blogs that might be interesting
-
25 minLunchafbak focaccia, zucchini, olive oil, lemon, green asparagus tips, roasted peppers from a pot, hummus natural, arugula, tuna on olive oil, capers,sandwich with grilled asparagus and zucchini -
36 minLunchRolling white bread roll, traditional olive oil, green pepper, onion, sliced roast beef, garlic, processed cheese with cheddar,philly cheese steak sandwich -
30 minLunchmussel, fish stock, sunflower oil, celery, garlic, onion, chili powder, tomato paste, tomato cubes, laurel leaf, vodka, salted butter, parsley, breadstick,bloody mary soup with mussels -
15 minLunchSmith apple, fresh celery, Dutch shrimps, yoghurt mayonnaise, Dutch raw vegetables, grated old cheese, piadina arrotolabile all olio d'oliva,piadine with Dutch shrimps, old cheese, apple and celery
Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
Loved it