For the dressing, peel the potatoes, boil them in salted water, press them while hot and let them cool down a bit. Mix first with 3/4 of the stock until smooth, add vinegar and oil and dilute with more stock until you have a thick sauce – depending on the texture of the potatoes. Mix in the finely chopped shallot and season with salt and pepper. Heat the trout pieces in the oven at 100 °C with the door open for about 3 – 4 minutes. Pull Vogerlalat in bunches through the dressing, shake out lightly and distribute on two large plates. Add the lukewarm trout pieces and serve garnished with mushroom sticks.
Vogerlsalat with Potato Dressing and Smoked Trout Fillet
Rating: 3.75 / 5.00 (107 Votes)
Total time: 1 hour
Servings: 2.0 (servings)