Potato Salad with Smoked Trout

Ingredients

for the salad:

Olive oil 1 tbsp

Potatoes 4

Chicken broth 1 cup

Smoked trout 115 g

Salt

Bread

For the sauce:

Sour milk 1/2 cup

White wine vinegar 2 tbsp

Pinch of lemon zest

Lemon juice 1 tbsp

Olive oil 3 tbsp

Dill 1 tbsp

Salt

Pepper

For the sauce, combine the buttermilk, vinegar, lemon zest, and juice. Slowly whisk in the olive oil. Add chopped dill, salt, and pepper to taste.

Heat the oil in a frying pan over medium heat. Fry the potato coins for about a minute, then season with salt. Pour in the chicken broth and bring to a boil. Cook the potatoes until tender, about 8 minutes. Drain any excess liquid and return to the pan.

Shred the trout and place on top of the potatoes. Pour half the sauce over the top and toss gently. Serve the salad at room temperature as a separate dish or on toast or fresh bread. Garnish with dill and a lemon wedge.

Enjoy!