Potato Trout Salad with Wasabi Dressing

Ingredients

• 1 kg large waxy potatoes
• Salt
• 2 green apples
• 2 tbsp lemon juice
• 1 box watercress
• 3 tbsp yogurt
• 3 tbsp crème fraîche
• Salt
• 1 tbsp wasabi paste
• 250 g smoked trout fillet

Instructions

1. 1.

   Peel the potatoes and cut into about 1 cm cubes. Cover with water in a pot, add salt, and simmer for about 10 minutes until tender. Drain in a colander and let cool to lukewarm.

2. 2.

   Meanwhile wash and dry the apples thoroughly, remove the core, and dice the flesh into ½ cm cubes. Mix immediately with lemon juice to prevent browning.

3. 3.

   Whisk together yogurt, crème fraîche, a generous pinch of salt, and 1 tbsp wasabi paste. Fold in apple and potato cubes. Adjust seasoning with remaining wasabi paste for desired heat; add more salt if needed.

4. 4.

   Split the trout fillets lengthwise and break into pieces. Cut watercress from the bed. Combine both with the salad and let it rest for about 1 hour before serving.