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🥗 Warm Trout and Potato Salad with Rocket

327 kcal · 30 min · 4 servings

Ingredients

• 800 g firm-boiling potatoes
• salt
• 0.5 head leaf lettuce (e.g., butter lettuce, oak leaf lettuce, baby leaf mix)
• 1 bunch arugula
• 150 g cherry tomatoes
• 2 red bell peppers
• 300 g smoked trout fillet
• 1 red onion
• 2 tbsp ghee
• pepper (from the mill)
• lemon juice

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Bring water to a boil and add some salt.
3. 3. Cook the potatoes in this salted water for about 25 minutes.
4. 4. Meanwhile, separate the leaves from the lettuce core.
5. 5. Wash the lettuce leaves and shake them dry.
6. 6. Wash the rocket (arugula) as well.
7. 7. Spin-dry the rocket.
8. 8. Wash the tomatoes.
9. 9. Cut the tomatoes in half.
10. 10. Rinse the bell pepper.
11. 11. Cut the bell pepper in half.
12. 12. Remove the seeds and white inner walls of the bell pepper.
13. 13. Cut the bell pepper into thin strips.
14. 14. Cut the fish into cubes of about 1 centimeter.
15. 15. Peel the onion.
16. 16. Dice the onion finely.
17. 17. Drain the cooked potatoes.
18. 18. Let the potatoes steam dry.
19. 19. Peel the cooled potatoes.
20. 20. Let the potatoes cool down completely.
21. 21. Cut the potatoes into quarters or eighths.
22. 22. Heat a frying pan.
23. 23. Melt clarified butter in the hot pan.
24. 24. Fry the potato pieces on all sides.
25. 25. Add the fish to the pan.
26. 26. Add the diced onion to the pan.
27. 27. Add the pepper strips to the pan.
28. 28. Sauté the ingredients briefly.
29. 29. Remove the pan from the heat.
30. 30. Let the mixture cool down to lukewarm.
31. 31. Fold the lettuce into the potato mixture.
32. 32. Fold the rocket into the potato mixture.
33. 33. Fold the tomatoes into the potato mixture.
34. 34. Season the salad with salt.
35. 35. Season the salad with pepper.
36. 36. Add a splash of lemon juice.
37. 37. Plate the salad.
38. 38. Serve the salad.

Nutrition per serving

• kcal: 327
• Protein: 21 g · Fett/Fat: 10 g · Carbs: 37 g