Potato salad with trout fillets

Ingredients for 4 servings:

• 250 g trout fillet(s), smoked
• 1 lemon(s)
• 1 kg potato(s), waxy
• 100 g peas, fresh or frozen
• 1 onion(s), red
• 1 bunch of spring onions
• 100 ml vegetable stock
• 5 tbsp white wine vinegar
• 1 tsp mustard
• salt and pepper
• oil

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Total time approx. 45 minutes

Cook the potatoes until al dente. Cook the peas and rinse. Finely dice the onion. Slice the spring onions into thin strips. Drain and peel the potatoes. Mix the vegetable stock, vinegar, oil, salt, pepper, and mustard well. Cut the potatoes into approximately 1/2 cm thick slices and add them to the marinade. Add the onion, spring onion, and peas and carefully fold them in. Let the salad stand for about 15 minutes. Arrange the salad on plates and top with the trout fillets.