Boiled potato salad with smoked trout

Name: Boiled potato salad with smoked trout
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg small solid cook. Potatoes; 1 TEASPOON Vegetable broth; 7-10 Tbsp Pepper, sugar, salt; 4 TABLESPOONS White wine vinegar, 3 tablespoons oil; 1 glass (370 ml) beetroot; 1 glass (212 ml) Silver Onions; 1 collar Chives; 1-2 TABLESPOONS Capers (glass); 4-6 smoked trout fillets

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg small solid cook. Potatoes
1 TEASPOON Vegetable broth
7-10 Tbsp Pepper, sugar, salt
4 TABLESPOONS White wine vinegar, 3 tablespoons oil
1 glass (370 ml) beetroot
1 glass (212 ml) Silver Onions
1 collar Chives
1-2 TABLESPOONS Capers (glass)
4-6 smoked trout fillets

Directions

1
Wash the potatoes and cook covered for about 20 minutes. Quench and peel
2
Bring almost 1/4 l water to the boil. Stir in stock, pepper, 1 pinch of sugar and vinegar. Stir in the oil. Pour the marinade hot over the potatoes. Cover and leave to stand for approx. 30 minutes.
3
Drain the beetroot and silver onions. Cut the beetroot into pieces. Wash the chives, shake dry and cut into fine rolls
4
Mix the prepared ingredients and capers, if necessary leave to stand a little longer. Season to taste and serve with the trout fillets
5
Drink: mineral water