Mint potato salad with salmon trout

Name: Mint potato salad with salmon trout
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg Potatoes; 1/4 l Vegetable broth; 6 Stem(s) Moroccan mint; 200 g ripened cream; 4 TABLESPOONS Wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Sugar; 2 Spring onions; 300 g Stremel salmon (hot smoked salmon)

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg Potatoes
1/4 l Vegetable broth
6 Stem(s) Moroccan mint
200 g ripened cream
4 TABLESPOONS Wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS Sugar
2 Spring onions
300 g Stremel salmon (hot smoked salmon)

Directions

1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Rinse under cold water, drain and peel. Cut the potatoes into slices and marinate them in the hot broth.
2
Wash the mint, shake dry, pluck leaves from the stalks and cut into fine strips, except for something to garnish. Mix cream, vinegar and mint and season to taste with salt, pepper and sugar.
3
Clean and wash spring onions and cut into fine rings. Pluck the salmon into small pieces. Remove potatoes from the stock. Use the stock for other purposes. Mix sauce, potatoes, spring onions and salmon.
4
Serve and garnish with mint.