Potato and carrot snow with trout filets

Name: Potato and carrot snow with trout filets
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 300 g Potatoes; 200 g Carrots; 7-10 Tbsp Salt; 6 TABLESPOONS Lemon vinegar; 7-10 Tbsp Pepper; 4 TABLESPOONS Walnut oil; 100 g Rocket salad; 2-3 (approx. 200 g) smoked trout fillets; 1 TABLESPOON Trout caviar; 7-10 Tbsp lemon, dill and coloured pepper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

300 g Potatoes
200 g Carrots
7-10 Tbsp Salt
6 TABLESPOONS Lemon vinegar
7-10 Tbsp Pepper
4 TABLESPOONS Walnut oil
100 g Rocket salad
2-3 (approx. 200 g) smoked trout fillets
1 TABLESPOON Trout caviar
7-10 Tbsp lemon, dill and coloured pepper

Directions

1
Peel, wash and chop the potatoes and carrots. Cook in boiling salted water for about 15 minutes. In the meantime mix vinegar, salt and pepper. Whip the oil into it. Clean and wash the rocket and cut it into bite-sized pieces.
2
Cut trout fillets diagonally into pieces. Arrange rocket and trout filets on portion plates. Drain the vegetables, press them through a potato press and arrange them on the salad plate. Drizzle the puree and rocket with vinaigrette and garnish with dill, coloured pepper and lemon. Just before serving, pour the trout caviar over it