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Connie Rene Morgan Ikeda
Salad of smoked trout, potatoes and mint
Try this salad of smoked trout, potatoes and mint
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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.
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Mix the potatoes with the trout, the spinach and the fresh herbs on the plates. Pour the herb dressing over gradually.
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Boil the eggs, cut into wedges and put them on the salad. Finally garnish the plate with a slice of lemon.
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Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
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