Trout and potato salad with primrose and radish
This combination is healthy and delicious and is prepared relatively quickly
Ingredients for 2 people:
- two larger trout
- 1kg of potatoes
- 1 lemon
- 5 pieces of radish
- a little primrose
- Apple vinegar
- onion
- olive oil
- spices: salt, pepper, Vegeta
Preparation: The trout are cleaned and sliced, after which it is seasoned to taste. Heat the oil in a frying pan and fry the trout in hot oil, turning occasionally. Reduce the temperature and let the trout fry to be crispy.
Put peeled potatoes in the pan and cut them to cook faster. After it cools, put it on a plate. In a bowl, mix apple cider vinegar, salt, olive oil, and finely chopped onion. After the potatoes are further chopped, pour the mixture from the bowl over the potatoes.
Add finely chopped fresh parsley to the mixture and garnish the salad with pieces of beets. The lemon is cut into thin slices and placed on a plate next to the fried trout.
Lunch prepared in this way is healthy and good for digestion.
Prepared by: A. M.
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