Freshly smoked trout with boiled potatoes – once a poor man's meal, now a delicacy. The delicate smoky aromas of the trout harmonize wonderfully with mild potatoes, creamy butter, and earthy beets. A simple dish that demonstrates how tradition can become true enjoyment.
Ingredients for 4 people
- 4 smoked trout (approx. 150–200 g each)
- 800 g small potatoes (waxy)
- 50 g butter
- 400 g pickled beetroot (from a jar or pickled yourself)
- Salt
- Freshly ground pepper
- Fresh herbs for garnishing (e.g. dill or parsley)
preparation
1. Boil the potatoes in their jackets: Wash the potatoes thoroughly. Boil them in a large pot with water and a little salt for about 20–25 minutes, until tender. Drain and let them evaporate briefly.
2. Prepare the butter: Gently heat the butter in small pieces in a saucepan or simply serve it on the table until it is soft.
3. Serve the beets: Slice the pickled beets and place them in a small bowl. If you like, add a little pepper.
4. Serve the fish: Carefully arrange the smoked trout on plates. Add the boiled potatoes, spread butter on top, and garnish with fresh herbs.
5. Enjoy: Enjoy fish, potatoes, and beetroot together – a classic, simple dish that perfectly showcases the delicate smoky flavors of the trout.
