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🍽️ Trout fillets with fresh herb dip

393 kcal · 30 min · 4 servings

Ingredients

• 2 smoked trout
• 1 tbsp lemon juice
• 500 g waxy potatoes
• 1 bunch mixed herbs
• 1 bunch dill
• 2 shallots
• 0.25 l whipping cream
• 1 clove garlic
• salt
• pepper

Instructions

1. 1. Remove the skin and bones from the trout to obtain clean fillets.
2. 2. Place the fillets on a plate and drizzle them with lemon juice.
3. 3. Cover the fillets with aluminum foil and refrigerate them for 30 minutes.
4. 4. Thoroughly wash the potatoes under running water.
5. 5. Boil the potatoes in salted water for 25 minutes until they are tender.
6. 6. Thoroughly wash the herbs under running water.
7. 7. Set aside a few dill sprigs to use for decoration later.
8. 8. Finely chop the rest of the herbs.
9. 9. Peel the shallots and chop them finely as well.
10. 10. Whip the cream until it forms stiff peaks.
11. 11. Peel the garlic and press it through a garlic press.
12. 12. Stir the pressed garlic, chopped herbs, and chopped shallots into the cream.
13. 13. Season the dip to taste with salt and pepper.
14. 14. Drain the cooking water from the potatoes.

Nutrition per serving

• kcal: 393
• Protein: 24 g · Fett/Fat: 23 g · Carbs: 23 g