Summary

Ingredients

• 1 trout fillet (s), smoked
• 2 potato (s), waxy
• 1 cup crème fraîche
• 1 tablespoon horseradish
• 1 teaspoon dill, (to taste)
• salt
• butter

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Instructions

1. Cook the potatoes as jacket potatoes in salted water.
2. Meanwhile, mix the crème fraîche with the horseradish and season with salt. Add the dill.
3. Warm the trout fillets slightly, e.g. on a plate over the potatoes or in the heated oven, preheat to max. 50 degrees and then switch off.
4. Place the peeled potatoes on the plate, cut with a fork, season with salt and pour a little butter on top. Place the trout and horseradish cream next to it.
5. A leaf salad with a simple vinaigrette made from neutral oil and lemon juice or vinegar, mustard and honey goes well with this.