Monday, October 20, 2008
1kg chat potatoes
2x 175g smoked trout fillet, flaked
1 cup fresh dill
2 cups fresh mint
sour cream sauce:
120g sour cream
1 garlic clove minced
1 tbs white balsamic vinegar
salt and pepper
Boil potatoes, drain and cool.
Mix sour cream, garlic, balsamic and salt and pepper together.
Toss potatoes, sour cream sauce, trout, dill and mint together. Serves 4.
ease: 4/5. Only cooking required is boiling the potatoes.
prep time: 5mins to slice potatoes and put into the saucepan and to make sauce ready ingredients.
cooking time: 20mins to cook potatoes.
taste: 3.5/5. It was a nice combination of flavours, probably didn't really need that much mint though. Doesn't make a huge amount, fed two people decently for dinner. Would have liked more trout though.
would I make it again: No. I liked the other smoked trout and potato salad I made before.