Vogerlsalat with Potato Dressing and Smoked Trout Fillet

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.

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