Sałatka z pstrągiem i koperkiem (Drukuj)

Delikatny pstrąg, młode ziemniaki i koper w lekkim winegrecie tworzą wyjątkowe, świeże połączenie.

# Składniki:

→ Vegetables

01 - 500 g new potatoes
02 - 100 g cherry tomatoes, halved
03 - 1 small red onion, thinly sliced
04 - 50 g fresh dill, chopped

→ Fish

05 - 200 g smoked trout, flaked

→ Dressing

06 - 3 tablespoons olive oil
07 - 1 tablespoon white wine vinegar
08 - 1 teaspoon Dijon mustard
09 - Salt and pepper to taste

# Kroki wykonania:

01 - Boil the new potatoes in salted water for about 15-20 minutes until tender. Drain and let cool slightly.
02 - In a large bowl, combine the halved cherry tomatoes, sliced red onion, and chopped dill.
03 - Add the flaked smoked trout and cooled new potatoes to the bowl.
04 - In a small jar, combine olive oil, white wine vinegar, Dijon mustard, salt, and pepper. Shake well to mix.
05 - Pour the dressing over the salad and gently toss to combine. Serve immediately.

# Uwagi:

01 - For added crunch, consider adding some sliced radishes.
02 - Pair with a crisp white wine, such as Sauvignon Blanc.

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