Bratkartoffeln with Smoked Trout and Dill
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Ingredients
- 700 g waxy potatoes
- 240 g smoked trout fillets
- 1 onion
- 30 g butter
- 10 g fresh dill
- 1 lemon
Nutrition (per serving)
- Calories
- 322 kcal
- Protein
- 18.2 g
- Carbohydrate
- 32.2 g
- of which sugars
- 4.5 g
- Fat
- 12.7 g
- of which saturates
- 5.2 g
- Fibre
- 4.8 g
- Salt
- 1.30 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the waxy potatoes whole for 12 minutes until just tender, then drain, cool slightly and slice into rounds.
- 2
Melt the butter in a large frying pan and fry the sliced onion for 3-4 minutes until softened.
- 3
Add the potato slices and fry for 10-12 minutes, turning occasionally, until golden and crisp at the edges.
- 4
Flake the smoked trout fillets over the top and warm through for 1-2 minutes.
- 5
Scatter over the chopped dill and a squeeze of lemon, then serve.
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