Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 kg potato (s), waxy
- 1 teaspoon caraway seeds
- 100 g beetroot (lass)
- 50 g pickled cucumber (s)
- 150 g apple
- 1 small onion (s)
- 4 tablespoon salad cream (yogurt)
- salt and pepper
- 1 teaspoon horseradish
- 250 g trout fillet (s), smoked
- 1 bunch dill
- 20 g butter
Print Recipe
Pin Recipe Instructions
- Cook potatoes with their skins in a little boiling water with caraway seeds for about 20 minutes.
- Dice beetroot and cucumber, peel and core the apple. Peel the onion. Roll both dice. Mix with the salad cream and spices, season to taste. Pick up the trout fillets with two forks and fold in. Finely chop the dill.
- Peel the potatoes. Fry in hot butter until golden brown, then top with the dill.
- Serve with the trout salad.
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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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