Instructions
Follow the steps and taste along the way.
Make the cream
Stir the sour cream together with the mustard, horseradish, and lemon juice. Finely chop the dill, stir half into the cream, and set the rest aside for serving.
Cut the potatoes and onion
Wash the potatoes and cut them into cubes about 1.5 cm across. Peel the onion and cut it into thin wedges. Break the smoked trout into large pieces and remove any bones.
Steam the potatoes first
Heat 10 ml of rapeseed oil in a large pan with a lid. Add the potatoes, water, and salt, cover, and steam over medium heat for 10 minutes. Stir once while they cook; they should be almost tender at the end.
Fry the potatoes with the vegetables
Remove the lid and increase the heat to medium-high. Once the water has evaporated, add the remaining 8 ml of oil and fry the potatoes for 5 minutes without stirring often. Add the onion and frozen green beans, stir, and fry for another 7–8 minutes, until the potatoes are golden on the outside and the beans are hot. Season with black pepper.
Finish and serve
Remove the pan from the heat and arrange the smoked trout pieces over the potatoes so they warm through gently. Divide between plates, add the dill-horseradish cream, and sprinkle with the remaining dill. Serve immediately while the potatoes are crisp.
