Potato Salad with Trout and Raisins
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
- Ingredients
- 800 grams small, new potatoes
- salt
- 2 stalks Celery (with green)
- 200 grams Pickle (jar)
- 2 sprigs Dill
- ½ handful Chives
- 1 tsp medium hot Mustard
- 125 milliliters hot Vegetable broth
- 1 tsp honey
- 6 Tbsps sunflower oil
- 3 Tbsps Wine vinegar
- freshly ground peppers
- 4 Tbsps raisins
- 200 Smoked trout
Preparation steps
1.
Rinse the potatoes and cook for about 20 minutes in salted water.
2.
Rinse and trim the celery and cut into thin rings. Chop the green section finely. Cut the cucumber into slices. Rinse and trim the dill and chives. Chop the dill coarsely and cut the chives into 1 cm long rolls (approximately 1/2 inch).
3.
Mix the mustard, the vegetable broth, the honey, oil and vinegar. Season with salt and pepper.
4.
Drain the potatoes and let the water evaporate. Halve or leave whole and place in a bowl. Add the celery, cucumber and raisins and mix in the marinade.
Leave for at least 30 minutes and add the herbs. Break the fish into pieces and fold into the salad.
Season and serve.
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