Spicy potato salad

Ingredients for 2 servings:

• 500 g potatoes, mostly waxy
• 300 g beans, green
• 1 onion(s), red
• 50 ml Cremefine
• 30 ml mineral water
• 1 tbsp balsamic vinegar
• 1 tbsp mustard
• 100 g smoked trout fillet(s)
• 1 pinch of salt
• 1 pinch(s) of pepper
• 1 tbsp vegetable cream

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Cook the potatoes for about 20 minutes (depending on size). Trim the beans and cook in salted water for about 10 minutes, then rinse with cold water. Peel the onion and slice into rings. Mix together the Cremefine and mineral water, add a tablespoon of balsamic vinegar and a tablespoon of mustard. Season with salt and pepper. Peel the potatoes, halve them if necessary, or cut them into thick slices. Briefly fry them in a tablespoon of vegetable cream, season with salt and pepper. Mix with the beans and onions and drizzle with the dressing. Finely chop 100g of smoked trout fillet and arrange on top.