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🥗 Trout Fillets on Salad

402 kcal · 30 min · 4 servings

Ingredients

• 400 g small potatoes
• 1 small shallot
• 300 g yogurt (1.5% fat)
• 10 g fresh horseradish root (1 piece)
• 1 tsp liquid honey
• salt
• pepper
• 20 g fresh dill (1 bunch; to taste)
• 250 g romaine lettuce hearts
• 280 g smoked trout fillets (4 smoked trout fillets)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the potatoes in boiling water.
3. 3. Cook the potatoes for about 20 minutes until tender.
4. 4. Peel the shallot.
5. 5. Finely chop the shallot.
6. 6. Place the chopped shallot into a small bowl.
7. 7. Add the yogurt to the shallot.
8. 8. Wash the horseradish.
9. 9. Peel the horseradish.
10. 10. Grate the horseradish finely.
11. 11. Add the grated horseradish to the yogurt mixture.
12. 12. Stir the mixture until smooth.
13. 13. Season the cream with honey.
14. 14. Season the cream with salt.
15. 15. Season the cream with pepper.
16. 16. Wash the dill.
17. 17. Shake the dill dry.
18. 18. Pluck the dill leaves from the stems.
19. 19. Finely chop the dill.
20. 20. Stir the dill into the yogurt cream.
21. 21. Remove the tough stems from the salad greens.
22. 22. Wash the salad greens.
23. 23. Let the salad drain well in a colander.
24. 24. Cut the salad into bite-sized pieces.
25. 25. Place the trout fillets on the plates.
26. 26. Add the salad to the trout fillets.
27. 27. Drain the cooked potatoes.
28. 28. Rinse the potatoes with cold water to stop cooking.
29. 29. Peel the cooled potatoes.
30. 30. Serve the potatoes with the horseradish cream alongside the trout fillets.

Nutrition per serving

• kcal: 402
• Protein: 39 g · Fett/Fat: 7 g · Carbs: 44 g