POTATO AND TROUT SALAD WITH MUSTARD AND PEA CREAM


This article is also available in: Italian

The cold smoking procedure involves the manual salting of the fillet and a following treatment with fumes of beech wood at low temperatures (23 ° C). For the maximum enhancement of the taste, its temperature should be raised to 18°C when served. The fillet should be cut into thin slices starting from the tail and keeping close to the skin obliquely.

SERVES 4

DIFFICULTY easy

PREPRATION TIME 20 minutes

COOKING TIME 30 minutes

INGREDIENTS

Salad

Sauce

  • 1.1l vegetable stock
  • 1 sprig of tarragon
  • ½ small onion, chopped
  • a few black peppercorns, crushed
  • ½ tsp mustard
  • 250g mayonnaise
  • 1 tsp wine vinegar
  • 3 tbsp extra virgin olive oil
  • salt and pepper

METHOD

Salad

  • Boil the potatoes with their skins in salted boiling water, drain and let cool briefly.
  • Peel the potatoes. Cut in half, lengthwise, into slices ​​not too thick when they are still warm.
  • Place the potato slices on a plate, pour on gradually 2/3 of the sauce and let rest for about 15 min.
  • Blanch the peas in salted water, drain and add to the potatoes, stirring gently.
  • Cut the trout fillets into strips and place them over the potatoes. Add the radish cut into thin slices and drizzle with
  • the remaining sauce.

Sauce

  • Mix all the ingredients with a hand blender until you get a smooth and foamy cream.

VARIATIONS AND TIPS

A more creative version can be made by steaming the potatoes, already diced, with water flavoured with vinegar and thyme. Once cooked, arrange the potatoes on a plate, place above the trout cut into cubes and put alongside the mustard mouse and a pea. A creative variation for excellent finger food or aperitifs.

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