Potato Salad with Horseradish & Trout

Of course, you can take horseradish from a jar, even ready-made cream horseradish is okay, but the freshly grated root simply beats the whole. Brush potatoes thoroughly under cold water and boil in water for

20 min. Drain and cool just enough to handle repeatedly. Cut the still-warm potatoes in half or possibly press them open between your fingers. Fill into a large salad bowl.

Rinse, pat and grate lemons. Squeeze 1 lemon.

Stir both with crème fraîche and olive oil into potatoes and season well with salt and freshly ground pepper.

Peel and rinse the horseradish. Grate and stir in as much as you like over the potatoes. Taste in between.

Clean, rinse and trim parsley, chives and spring onions. Cut fish into pieces. Gently mix everything into the potatoes. Be sure to season again with salt and freshly ground pepper, perhaps with an additional squeeze of lemon juice or a little horseradish.

“I like this potato salad very spicy, so I use quite a bit of horseradish. Serve it as an entrée, a side dish or possibly as a main course.

P.S. Grill the fish gently beforehand if you like it warm.”

Our tip: Fresh chives are much more aromatic than dried ones!

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