Follow these steps for perfect results
new potatoes
salmon trout
lemon
cut into 8 wedges
butter
cut into small pieces
sour cream
milk
mustard
light balsamic vinegar
olive oil
Romaine lettuce
cut into strips
cucumber
thinly sliced
dill
Sea salt
Cook the potatoes in boiling salted water for 20 minutes.
Drain the potatoes and rinse them in cold water.
Preheat the oven to 325°F (160°C).
Rub the salmon trout with lemon wedges, inside and out.
Sprinkle the trout with salt.
Place the trout on an oiled baking pan.
Arrange the potatoes around the trout.
Dot the potatoes with butter and season to taste.
Bake in the preheated oven for 30 minutes.
Mix sour cream, milk, mustard, vinegar, and olive oil in a small bowl.
Season the dressing to taste.
Toss lettuce and cucumber with the dressing.
Place the baked trout and potatoes on serving plates.
Garnish with dill and remaining lemon wedges.
Sprinkle with sea salt.
Serve with the dressed salad on the side.
Expert advice for the best results
For a crispier potato, roast them at a higher temperature for the last 10 minutes of cooking.
Add some garlic cloves to the baking pan for extra flavor.
Use fresh herbs for the dressing for the best taste.
Everything you need to know before you start
15 mins
The salad dressing can be made ahead of time.
Arrange the salmon and potatoes artfully on a plate, with the salad on the side.
Serve with a side of asparagus.
A glass of white wine complements the dish nicely.
Pairs well with the salmon and lemon
Discover the story behind this recipe
Common family meal in many European countries.
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