Smoked Trout Salad with Potato Vinaigrette
Nutritional values
(Percentage of daily recommendation)
| Calorie | 409 cal. | (19 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 36 μg | (180 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 18.8 μg | (31 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 16.2 mg | (135 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 142 μg | (47 %) | ||
| Pantothenic acid | 4 mg | (67 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 1,460 mg | (37 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 637 mg | |||
| Cholesterol | 112 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 300 grams lamb's lettuce
- 400 grams waxy potatoes
- 250 milliliters Vegetable broth
- salt
- freshly ground peppers
- 1 tsp Mustard
- 3 Tbsps White vinegar
- 5 Tbsps Corn oil
- 1 tsp honey
- 1 red chili pepper
- 4 smoked trout (each about 140 grams)
Preparation steps
Rinse the lettuce and spin dry. Peel the potatoes and cut into small cubes. In a saucepan, bring the broth to a boil, add the potatoes and cook until tender, about 10 minutes. Season with salt and pepper and remove half of the potatoes. Puree the remaining potatoes with the broth, then add the cubed potatoes back to the pan and season to taste.
For the dressing: In a bowl, mix together the mustard, vinegar, honey and oil and season with salt and pepper. Rinse, halve and remove the seeds and ribs from the chile pepper and cut into very thin strips. Cut the trout filets into strips. Add the lamb's lettuce to the dressing and toss to coat.
Spread the potato sauce on serving plates, arrange the lettuce over the sauce and top with the trout. Sprinkle with chile pepper and serve.
