Trout with Herb Dip

Ingredients

• 2 smoked trout
• 1 tbsp Lemon Juice
• 500 g waxy potatoes
• 1 bunch mixed herbs
• 1 bunch dill
• 2 shallots
• 0.25 L whipping cream
• 1 Garlic clove
• Salt
• Pepper

Instructions

1. 1.

   Peel and fillet the trout. Place fillets on a plate and drizzle with lemon juice. Cover with foil and refrigerate for 30 minutes.

2. 2.

   Wash potatoes and boil in salted water for 25 minutes until tender.

3. 3.

   Wash herbs, reserve some dill stems, finely chop the rest. Peel shallots and finely mince them.

4. 4.

   Whip cream to stiff peaks, peel garlic, squeeze into the cream, then fold in herbs and shallots. Season with salt and pepper.

5. 5.

   Drain potatoes, let steam dry, peel, and arrange on plates alongside trout fillets. Garnish with remaining dill.