Dill potato salad with smoked trout

Name: Dill potato salad with smoked trout
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg small potatoes (e.g. triplets); 1 Onion; 4 TABLESPOONS Oil; 5 TABLESPOONS White wine vinegar; 1⁄4 Tsp Vegetable broth (instant); 7-10 Tbsp salt, pepper, sugar; 1 heaped tablespoon coarse mustard; 5 Gherkins (glass); 1 TABLESPOON Capers; 250 g smoked trout fillets; 1 collar Dill

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg small potatoes (e.g. triplets)
1 Onion
4 TABLESPOONS Oil
5 TABLESPOONS White wine vinegar
1⁄4 Tsp Vegetable broth (instant)
7-10 Tbsp salt, pepper, sugar
1 heaped tablespoon coarse mustard
5 Gherkins (glass)
1 TABLESPOON Capers
250 g smoked trout fillets
1 collar Dill

Directions

1
Wash the potatoes thoroughly and cook them with their skins in boiling water for about 15 minutes. In the meantime peel and finely dice the onion. Fry in 1 tbsp. hot oil. Add 6 tbsp. water, vinegar and stock, bring to the boil briefly.
2
Mix with salt, pepper, 1 teaspoon sugar and mustard. Fold in 3 tbsp. oil.
3
Drain the potatoes, quench and cut in half. Mix the potato halves well with the hot marinade and leave to soak for at least 1 hour.
4
Finely dice the cucumbers. Chop capers coarsely. Pluck trout filets into pieces. Wash dill, shake dry and chop finely. Add cucumber, capers, trout fillets and dill to the potato salad. Season again with salt and pepper.