Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 500 g potato (s), mainly waxy
- 300 g beans, reen
- 1 onion (s), red
- 50 ml cremefine
- 30 ml mineral water
- 1 tablespoon balsamic vinegar
- 1 tablespoon mustard
- 100 g trout fillet (s), smoked
- 1 pinch (s) salt
- 1 pinch (s) pepper
- 1 tablespoon plant cream
Print Recipe
Pin Recipe Instructions
- Cook the potatoes for approx. 20 minutes (depending on size), clean the beans and cook in salted water for approx. 10 minutes and then rinse in cold water. Peel the onion and cut into rings. Mix the Cremefine and the mineral water together, add a tablespoon of balsamic vinegar and a tablespoon of mustard. Salt and pepper. Peel the potatoes, if necessary cut in half or cut into thicker slices. Fry briefly in a tablespoon of vegetable cream, season with salt and pepper. Mix with the beans and onions and pour the dressing on top. Cut 100g smoked trout fillet into small pieces and pour over.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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