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Potato salad with trout
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 290
  • Fat about 17g
  • Carbohydrates about 23g
  • Protein about 11g
This is needed
This is needed for 4 people
  • 500 g green beans, halved crosswise
  • 0.25 tsp salt
  • 1 tbsp coarse-grain mustard
  • 4 tbsp white wine vinegar
  • 5 tbsp rapeseed oil
  • 1 onions, finely chopped
  • 2 tbsp savory, finely chopped
  • a little pepper
  • 400 g waxy potatoes, cooked in their skins left over from previous day, peeled, cut into slices approx. 7 mm thick
  • 2 smoked trout fillets (organic) (approx. 120 g), cut into small pieces
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And that's how it's done
And that's how it's done
Place a steaming basket into a wide-bottomed pan, fill with water until it is just below the bottom of the basket, add the beans, salt and cook over a medium heat, covered, for approx. 25 mins. until soft. Remove and allow to cool a little. For the dressing, mix the mustard with all the ingredients up to and including savory in a bowl, season. Add the potatoes and beans to the dressing and carefully combine. Top the salad with the fish pieces.