Smoked Trout Salad
|Potatoes||1 1⁄2 Pound (675 Gram)|
|Smoked trout fillet||4|
|Mixed lettuce leaves||4 Ounce (115 Gram)|
|Dark rye bread slices||4 , cut in fingers|
|Creamed horseradish||60 Milliliter (4 Tablespoon)|
|Groundnut oil||60 Milliliter (4 Tablespoon)|
|White wine vinegar||15 Milliliter (1 Tablespoon)|
|Caraway seeds||2 Teaspoon (10 Milliliter)|
1. Peel or scrub the potatoes. Place the potatoes in a large saucepan and cover with cold water. Bring to the boil and simmer for about 20 minutes.
2. Remove the skin from the trout, then pull out any little bones using your fingers or a pair of tweezers.
3. To make the dressing, place all the ingredients in a screw-top jar and shake vigorously. Season the lettuce leaves and moisten them with the prepared dressing. Divide the dressed leaves among four plates.
4. Flake the trout fillets and halve the potatoes. Scatter them together with the rye fingers over the salad leaves and toss to mix. Season to taste and serve.