Potato salad with trout

Name: Potato salad with trout
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g green beans; 1 tsp salt; 1 tbsp coarse-grain mustard; 4 tbsp white wine vinegar; 5 tbsp rapeseed oil; 1 onion; 2 tbsp savory; a little pepper; 400 g waxy potatoes, cooked in their skins; 2 smoked trout fillets (organic)

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

500 g green beans, halved crosswise

¾ tsp salt

1 tbsp coarse-grain mustard

4 tbsp white wine vinegar

5 tbsp rapeseed oil

1 onion, finely chopped

2 tbsp savory, finely chopped

¼ tsp salt

a little pepper

400 g waxy potatoes, cooked in their skins left over from previous day, peeled, cut into slices approx. 7 mm thick

2 smoked trout fillets (organic) (approx. 120 g), cut into small pieces

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How it's done

Place a steaming basket into a wide-bottomed pan, fill with water until it is just below the bottom of the basket, add the beans, salt and cook over a medium heat, covered, for approx. 25 mins. until soft. Remove and allow to cool a little.

For the dressing, mix the mustard with all the ingredients up to and including savory in a bowl, season. Add the potatoes and beans to the dressing and carefully combine. Top the salad with the fish pieces.

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4 people

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