Potato salad with smoked trout fillets

Name: Potato salad with smoked trout fillets
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg baby potatoes; 1/8 l Vegetable broth (instant); 125 g Beetroot balls (from the glass); 3 TABLESPOONS Oil; 4 TABLESPOONS Vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 125 g Silver onions (from the glass); 2 TABLESPOONS Capers; 1/2 bunch Chives; 4 Trout fillets (à approx. 75 g); 7-10 Tbsp Chive blossoms

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg baby potatoes
1/8 l Vegetable broth (instant)
125 g Beetroot balls (from the glass)
3 TABLESPOONS Oil
4 TABLESPOONS Vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
125 g Silver onions (from the glass)
2 TABLESPOONS Capers
1/2 bunch Chives
4 Trout fillets (à approx. 75 g)
7-10 Tbsp Chive blossoms

Directions

1
Wash the potatoes, bring to the boil covered with water and cook for about 20 minutes. Drain potatoes, rinse and peel. Bring the stock to the boil, pour over the potatoes and leave to stand for 30 minutes. Cut beetroot into slices. Add oil and vinegar to the potatoes. Season to taste with salt, pepper and sugar.
2
Add silver onions, capers and beetroot. Wash the chives and cut into small rolls and add to the potato salad. Arrange potato salad on a plate. Arrange trout filets on top. Garnish with chive flowers