Potato salad with trout filet

Name: Potato salad with trout filet
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg Potatoes; 100 g Shallots; 75 g streaky smoked bacon; 4 TABLESPOONS Wine vinegar; 2-3 TABLESPOONS coarse mustard; 1-2 TABLESPOONS liquid honey; 4 Gherkins (glass); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 small head radicchio salad; 4 Trout fillets (à approx. 75 g)

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg Potatoes
100 g Shallots
75 g streaky smoked bacon
4 TABLESPOONS Wine vinegar
2-3 TABLESPOONS coarse mustard
1-2 TABLESPOONS liquid honey
4 Gherkins (glass)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 small head radicchio salad
4 Trout fillets (à approx. 75 g)

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Drain, rinse and peel. Peel shallots and cut into fine slices. Finely dice bacon and leave it crispy in a pan without fat. Remove bacon. Add shallots, vinegar, 4 tbsp. water, mustard and honey, bring to the boil once.
2
Cut potatoes and cucumbers into slices and put them into a bowl. Pour marinade over them, mix. Season with salt and pepper. Leave to stand for at least 30 minutes. Clean and wash the radicchio, cut into strips and fold into the potato salad. Arrange on plates with trout fillets
3
waiting time 30 minutes