Cold smoked trout with potato and turnip puree and onion and garlic peas

Ingredients for 2 servings:

• 150 g smoked trout fillet(s)
• 500 g swede(s)
• 150 g potatoes
• 1 large onion(s)
• 150 g peas from the can
• 2 cloves garlic
• some oil
• salt and pepper
• nutmeg
• possibly chili
• some lemon juice
• e.g. natural yogurt
• salt water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

tastes particularly good when spicy

Peel the turnip, potatoes, onion, and garlic. Cut the turnip and potatoes into small pieces and boil in salted water for about 15 minutes. Meanwhile, finely chop the onion and garlic cloves and drain the peas. When the potatoes and turnip pieces are almost cooked, fry the onions and garlic in a pan with a little oil (or without). Reduce the heat, add the peas, and deglaze with a little lemon juice. Let the whole thing simmer over low heat for a while. Meanwhile, drain most of the water from the potatoes and puree (or mash) the potato and turnip mixture in a saucepan. Season with salt, pepper, nutmeg, and chili, if desired. Thin with yogurt to desired consistency. Serve with the trout fillets and peas.