John Myers
Potatoes with Trout Cream
The perfect potatoes with trout cream recipe with a picture and simple step-by-step instructions.
- 500 g Waxy potatoes
- 1 tsp Caraway seed
- 2 Bay leaves
- Salt
- 200 g Cream / sour cream 20% fat
- 100 g Double cream cheese
- 3 tsp Table horseradish
- 125 g Smoked trout fillet without bones
- Salt and pepper
- 2 tbsp Chopped parsley
- Wash the potatoes in a saucepan, cover with cold water. Add cumin, bay leaves and salt. Cover and bring to the boil and cook over medium heat for 20-25 minutes.
- Mix the sour cream, double cream cheese and table horseradish. Pluck the trout fillets into large pieces and stir in well. Season with salt and pepper. Fold in the chopped parsley.
- Drain the potatoes and let them evaporate in the saucepan. Peel them and serve with the trout cream.
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