Fish: Potato Salad with Trout

Potato Salad with Trout


  • 0.25 tsp. salt
  • a little pepper
  • 1 onion, finely chopped
  • 1 tbsp. coarse-grain mustard
  • 5 tbsp. rapeseed oil
  • 500 g green beans, cut across in half
  • 4 tbsp. white wine vinegar
  • 2 tbsp. savoury, finely chopped
  • 2 organic smoked trout fillets (approx. 120 g), cut into small pieces
  • 400 g waxy potatoes boiled in their skins left over from previous day, peeled, cut into 7-mm-thick slices
Order the ingredients from COOP@home


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 min until soft. Remove from the oven, allow to cool.

For the dressing, mix the mustard with the remaining ingredients and savory in a bowl, season. Add the potatoes and beans to the dressing and carefully combine. Top the salad with the fish pieces.


  • Fish
  • 30 mins Preparation/cooking time: ca. 30m
  • Servings For 4 people
  • Nutrition 290 Kcal