Field Salad with Smoked Trout and Potato Dressing

Ingredients

• 300 g field salad
• 400 g mostly firm potatoes
• 250 ml vegetable broth
• Salt
• ground pepper
• 1 tsp Mustard
• 3 tbsp white wine vinegar
• 1 tsp Honey
• 5 tbsp sprouting oil
• 560 g smoked trout (4 smoked trout)

Instructions

1. 1.

   Wash and dry the field salad. Peel the potatoes, dice them small, and cook in boiling vegetable broth for about 10 minutes. Season with salt and pepper, remove half of the potatoes, puree the rest with the broth, then return the diced potatoes and adjust seasoning.

2. 2.

   Whisk mustard with vinegar, honey, and oil to make the dressing; season with salt and pepper. Slice the trout fillets into slightly diagonal strips. Toss the field salad with the dressing.

3. 3.

   Spread the potato sauce on a plate, arrange the field salad on top, add the trout pieces, and serve.