Bean and potato salad with smoked trout

Name: Bean and potato salad with smoked trout
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg baby potatoes; 2 Eggs (size M); 300 g frozen broad beans; 7-10 Tbsp Salt; 1 Onion; 3 TABLESPOONS medium hot mustard; 6 TABLESPOONS Vegetable broth (instant); 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 TABLESPOONS Oil; 100 g cherry tomatoes; 2 (150 g) Trout fillets; 2 stem(s) Parsley

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg baby potatoes
2 Eggs (size M)
300 g frozen broad beans
7-10 Tbsp Salt
1 Onion
3 TABLESPOONS medium hot mustard
6 TABLESPOONS Vegetable broth (instant)
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 TABLESPOONS Oil
100 g cherry tomatoes
2 (150 g) Trout fillets
2 stem(s) Parsley

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Boil eggs hard for about 10 minutes, drain and quench. Cook the beans in boiling salted water for about 7 minutes, drain and drain. Drain the potatoes, rinse, peel and possibly cut in half. Peel onion.
2
Mix mustard and stock, grate onion. Season with salt, pepper and sugar. Fold in the oil. Wash and halve the tomatoes. Mix the potatoes, beans and tomatoes with the vinaigrette and leave to stand for about 30 minutes. Cut the trout fillets into pieces. Peel and slice the eggs. Carefully fold the eggs and fish into the salad and arrange in a bowl. Wash parsley, dab dry and cut into strips.
3
Mix the potatoes, beans and tomatoes with the vinaigrette and leave to stand for about 30 minutes. Cut the trout fillets into pieces. Peel and slice the eggs. Carefully fold the eggs and fish into the salad and arrange in a bowl. Wash parsley, dab dry and cut into strips. Sprinkle over the salad
4
30 minutes waiting time