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🥗 Potato Radish Salad with Smoked Trout

310 kcal · 30 min · 4 servings

Ingredients

• 1 kg firm-boiling potatoes
• salt
• 1 onion
• 2 tbsp chive rings
• 2 tbsp chopped dill tips
• 100 ml hot vegetable broth
• 2 tbsp white wine vinegar
• 1 tsp mustard
• pepper (from the mill)
• 4 radishes
• 3 tbsp sunflower oil
• 200 g smoked trout fillet

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the potatoes in salted water.
3. 3. Cook the potatoes for about 25 minutes.
4. 4. Drain the cooking water.
5. 5. Rinse the potatoes briefly with cold water.
6. 6. Peel the still warm potatoes.
7. 7. Slice the potatoes.
8. 8. Peel the onions.
9. 9. Dice the onions finely.
10. 10. Heat the vegetable broth.
11. 11. Mix the onion cubes with the herbs and potato slices.
12. 12. Add the vinegar and mustard.
13. 13. Season the mixture generously with salt and pepper.
14. 14. Mix all ingredients well.
15. 15. Add enough warm vegetable broth so that the salad is moist but not watery.
16. 16. Mix the broth well into the salad.
17. 17. Clean the radishes.
18. 18. Wash the radishes.
19. 19. Slice the radishes thinly.
20. 20. Reserve a small amount of radish slices for decoration.
21. 21. Mix the remaining radishes with the potato salad.
22. 22. Stir the oil into the salad.
23. 23. Let the salad marinate for a while.
24. 24. Taste the salad again before serving.
25. 25. Season to taste if necessary.
26. 26. Add more broth if necessary.
27. 27. Place the potato salad on the plates.
28. 28. Place the smoked trout fillets on top.
29. 29. Garnish the salad with the reserved radish slices.

Nutrition per serving

• kcal: 310
• Protein: 15 g · Fett/Fat: 9 g · Carbs: 40 g