Field Salad with Trout and Potato Vinaigrette

Ingredients

• 300 g field salad
• 400 g mostly firm potatoes
• 250 ml vegetable broth
• Salt
• pepper (ground)
• 1 tsp Mustard
• 3 tbsp white wine vinegar
• 5 tbsp germination oil
• 1 tsp Honey
• 1 red chili pepper
• 4 smoked trout fillets (≈140 g each)

Instructions

1. 1.

   Wash, rinse 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 cubes and adjust seasoning.

2. 2.

   For the dressing whisk mustard with vinegar, honey and oil; season with salt and pepper. Wash the chili pepper, halve it, deseed and slice into very thin strips. Cut the trout fillets into slightly diagonal slices. Toss the field salad with the dressing.

3. 3.

   Spread the potato sauce on a plate, arrange the field salad on top, add trout pieces, and sprinkle with chili before serving.