Potato salad with smoked trout, artichoke and fresh herbs

Name: Potato salad with smoked trout, artichoke and fresh herbs
Ingredients: 300 g Smoked trout, fillet; 300 g Marinated artichokes; 20 g Chervil, chopped; 20 g Knorr Primerba Dill; 20 g Flat-leaf parsley, chopped; 2 Hellmann's Dressing Fine Herbs Chives; White pepper; 400 g Mini cucumbers; 1.2 kg Baby potatoes in the skin; 100 g Sourdough croutons; 60 g Baby kale; 1 units.items Tray of purple shiso; 1 units.items Tray of basil cress

In this potato salad, Hellmann’s Dressing Fijne Kruiden Bieslook is used.Enrich this salad with thin slices of Granny Smith apple or replace the baby potatoes with sweet potato. Recipe for 10 people.

Ingredients

300gSmoked trout, fillet

300gMarinated artichokes

20gChervil, chopped

20gKnorr Primerba Dill

20gFlat-leaf parsley, chopped

2Hellmann's Dressing Fine Herbs Chives

White pepper

400gMini cucumbers

1.2kgBaby potatoes in the skin

100gSourdough croutons

60gBaby kale

1units.itemsTray of purple shiso

1units.itemsTray of basil cress

Preparation

Wash the baby potatoes and cook them in their skins with some salt.
Slice the cooked baby potatoes into 1 cm thick slices.
Slice the mini cucumbers and roughly chop the artichokes.
Break the trout fillets into pieces, pick the herbs, and chop them coarsely.
Mix the sliced potatoes with the cucumber, artichokes, trout, herbs, and the dressing. Season with some freshly ground white pepper and Primerba dill.
Divide the potato-trout salad over the salad bowls.
Finish the salad with croutons, baby kale, and some shiso and basil leaves.

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Knorr

25037187

Dill primerba

per JAR 340 Gram

per unit à 2 JAR

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