Smoked trout with horseradish, white wine potato salad
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 140 g fillet trout | |
| 200 | grams | New potatoes |
| 100 | millilitres | White wine |
| 1 | Onion; finely diced | |
| 50 | grams | Light fromage frais |
| 1 | bunch | Chives; chopped |
| 30 | grams | Spring onions; chopped |
| 4 | Tomatoes; finely sliced | |
| 1 | Lemon; juice of | |
| Salt and ground black pepper | ||
Directions
Cook the potatoes in boiling salted water, until tender. As soon as the potatoes are cooked, slice quickly into the white wine to absorb.
Meanwhile, season the trout and cook in a steamer or in a sieve over the steam from the new potato water - this should take no longer than 4 minutes.
Add to the potato salad the fromage frais, spring onions, horseradish, onion and season well.
Slice the tomato around the plate, season with ground black pepper, chopped chives and drizzle of lemon juice. Place the potato salad in the middle of the plate and the trout on top. The potato salad should be a sloppy consistency.
Garnish with chopped chives and serve.
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