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🍽️ Corn Salad with Trout Fillets and Potato Cream

347 kcal · 30 min · 4 servings

Ingredients

• 300 g lamb's lettuce
• 400 g mostly waxy potatoes
• 250 ml vegetable broth
• salt
• pepper from the mill
• 1 tsp mustard
• 3 tbsp white wine vinegar
• 1 tsp honey
• 5 tbsp germ oil
• 560 g smoked trout (4 smoked trout)

Instructions

1. 1. Thoroughly wash the corn salad.
2. 2. Remove any damaged or wilted leaves.
3. 3. Spin the salad dry.
4. 4. Peel the potatoes.
5. 5. Cut the potatoes into small cubes.
6. 6. Bring the vegetable broth to a boil.
7. 7. Cook the potato cubes in the broth for about 10 minutes.
8. 8. Season the potatoes with salt and pepper.
9. 9. Remove half of the potato cubes from the broth and set them aside.
10. 10. Puree the remaining potatoes together with the broth until smooth.
11. 11. Stir the reserved potato cubes back into the puree mixture.
12. 12. Finally, adjust the seasoning of the potato cream with salt and pepper.
13. 13. Whisk mustard, vinegar, honey, and oil together in a bowl.
14. 14. Season the dressing with salt and pepper.
15. 15. Cut the trout fillets into slightly diagonal strips.
16. 16. Toss the corn salad with the prepared dressing.
17. 17. Spread the warm potato cream onto the plates.
18. 18. Place the dressed corn salad on top of the potato cream.
19. 19. Place the strips of trout fillet on top of the salad.
20. 20. Serve the dish immediately.

Nutrition per serving

• kcal: 347
• Protein: 31 g · Fett/Fat: 17 g · Carbs: 17 g