Instructions

Follow the steps and taste along the way.

1. Prepare the vegetables and herbs

   Wash the potatoes and cut any larger ones into pieces about 3 cm in size. Trim the ends off the green beans. Slice the radishes thinly, cut the spring onion into rings, and chop the dill.

   

2. Cook the potatoes and green beans

   Put the potatoes in a pot, cover with 1500 ml of water, and add 5 g of salt. Bring to a boil and simmer gently for 9 minutes. Add the green beans and cook for another 5–6 minutes, until the potatoes are easily pierced with the tip of a knife and the beans remain firm. Drain.

   

3. Whisk together the sharp dressing

   In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and grated horseradish. Add 0.5 g of salt and the black pepper.

   

4. Toss the salad while it is warm

   Let the drained potatoes and green beans steam for a minute, then gently toss them with the dressing while still warm. Add the radishes, spring onion, and dill. Mix carefully so the potatoes do not fall apart.

   

5. Add the trout and serve

   Use your fingers to break the smoked trout into large pieces and gently fold it into the salad. Divide between two plates and serve slightly warm, so the tang of the dressing and the flavor of the smoked fish shine through.