← All recipes

🥗 Crispy Potatoes with Smoked Trout Cream Salad

309 kcal · 30 min · 4 servings

Ingredients

• 1 Lollo bionda
• 1 frisée lettuce
• 0.5 lemon
• 200 g smoked trout fillet (2 smoked trout fillets)
• 50 ml broth
• 150 g yogurt (1.5% fat)
• 1 tbsp horseradish (jar)
• salt
• pepper
• 1 pinch cane sugar
• 125 g waxy potatoes
• 2 tbsp rapeseed oil
• 1 sprig rosemary
• 1 bay leaf

Instructions

1. 1. Thoroughly wash the salads under running water.
2. 2. Dry the leaves and spin them dry.
3. 3. Cut the salads into bite-sized pieces or tear them by hand.
4. 4. Squeeze the lemon.
5. 5. Reserve two tablespoons of lemon juice for the dressing.
6. 6. Break the first smoked trout fillet into small pieces by hand.
7. 7. Place the trout pieces, lemon juice, broth, yogurt, and horseradish into a tall container.
8. 8. Puree the mixture finely using a hand blender.
9. 9. Season the puree with salt, pepper, and sugar.
10. 10. Chill the trout dressing.
11. 11. Wash the potatoes.
12. 12. Peel the potatoes.
13. 13. Cut the potatoes into cubes approximately one centimeter in size.
14. 14. Heat the rapeseed oil in a coated pan.
15. 15. Fry the potato cubes in it for five minutes until crispy, turning them frequently.
16. 16. Wash the rosemary.
17. 17. Shake the rosemary dry.
18. 18. Add the rosemary and bay leaf to the pan after five minutes.
19. 19. Fry the potatoes until crispy and brown for another five to seven minutes.
20. 20. Mix the two salads in a bowl with the cold trout dressing.
21. 21. Distribute the salad onto large plates.
22. 22. Break the remaining smoked trout into pieces.
23. 23. Place the trout pieces over the salad.
24. 24. Remove the rosemary and bay leaf from the pan.
25. 25. Let the potato croutons drain on kitchen paper.
26. 26. Season the croutons with salt and pepper.
27. 27. Sprinkle the croutons over the salad.
28. 28. Serve the dish.

Nutrition per serving

• kcal: 309
• Protein: 26 g · Fett/Fat: 14 g · Carbs: 16 g