Potato salad with trout

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Ingredients

For salad:

• 450 g of small potatoes;
• 300 g of trout fillet;
• 1 tablespoon of olive oil;
• 50-100 g of a mixture of spinach and arugula;
• 1 avocado;
• 2 medium radish.
  
  

For refueling:

• ⅔ a glass of sour cream;
• ¼ cup chopped fresh mint;
• 3 tablespoons of olive oil;
• 2 tablespoons horseradish;
• 2 tablespoons lemon juice.
  
  

Preparation

Boil potatoes in a uniform, drain the water and allow to cool. Trout fry in olive oil and also leave to cool. Cooled potatoes peel and cut into medium slices. Connect it to herbs and pieces of avocado and radish.

In a separate bowl, mix all the ingredients for refueling. Spread the salad on plates, top with a thinly planed fish and generously pour the dish with sauce.

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