Potato Salad with Trout and Avocado
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 5 potato (s), waxy
- 1 medium avocado (s)
- 125 g smoked trout fillet (s)
- 100 g sour cream
- 1 squirt lemon juice
- 1 dash milk
- 0.5 ½ bunch chives
- 1 tablespoon capers, pickled
- Chilli flakes
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Cook the potatoes with their skins in salted water for 20 minutes. Drain and peel immediately. Let cool down.
- In the meantime, remove the pulp of the avocado and dice. Place in a bowl and drizzle with the lemon juice to prevent it from discoloring. Divide the trout fillets into bite-sized pieces and remove any bones. Mix with the avocado.
- Stir the sour cream and milk until smooth and pour over. Add the capers and the chives cut into rolls. Finally, carefully fold in the sliced potatoes and the spices.
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