Ingredients

• 300 g cooked potatoes
• 125 g smoked trout
• 1/2 small sugar onion
• 10 green olives
• 2 tablespoons capers
• several parsley sprigs
• 2 tablespoons extra virgin olive oil
• juice from 1/2 lemon
• salt, pepper

Preparation

1. Cut the cooled potatoes into larger dice, cut the trout into pieces, cut the onion into half-slices and lightly salt. Layer alternately in salad bowls* along with olives and capers.
2. Sprinkle with parsley sprigs, then drizzle with extra virgin olive oil and squeeze with lemon juice. Season delicately with salt (note, capers are salty) and freshly ground pepper.