for 4 person

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

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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