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 minLunchGreek yoghurt, dill, cucumber, Red onion, egg, semi-skimmed milk, wholemeal flour, sunflower oil, warm smoked salmon steak,wholegrain blinis with salmon
-
25 minLunchBrie, honey, flour, egg, unsalted mixed nuts, frying oil, lamb's lettuce, mixed leaf lettuce, dried apricots, white raisin, apricot jam, orange liqueur,breaded brie with apricot chutney
-
15 minLunchWhite bread, pine nuts, cucumber, Zaziki, smoked salmon fillet, garlic chives, dill,salmon-tzatziki club sandwich
-
5 minLunchlettuce melange with chard, carrot julienne, raw vegetables radish mix, extra virgin olive oil, apple cider vinegar, hard goat cheese 30, brown baguette,fast lunch salad with goat's cheese
Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
Loved it