Smoked trout salad

Potatoes are cooked the longest in this dish, so we begin the cooking process of cooking it. It is better to take young vegetables of small size, they will cook quickly, they will not have time to boil and will be very tender when ready.

Peel new potatoes, rinse with running water. Transfer to a saucepan, fill with water and bring to a boil. Add a little salt, boil until tender for 10-15 minutes.

While the potatoes are cooking, we can do the rest of the vegetables. Red onions, which will set off the taste and favorably decorate the dish with bright colors, are cleaned, washed and wiped dry. Cut the onion into thin half rings. Cucumbers are also washed, cut off the nose and tail, wipe. Cut the cucumber into quarters of rings.

In a separate bowl, combine cream, freshly squeezed lemon juice and horseradish. Mix the ingredients and add cold water. Stir the dressing again until smooth.

Watercress is washed with running water and dried well. This can be done by blotting it with dry towels, but so that the greens do not become sluggish and crushed, it is better to leave it to dry in the fresh air.

Trout salad is best served in portions, so we immediately divide the greens, sliced cucumbers and onions between plates. Carefully lay out the greens and vegetables.

The potatoes are already completely ready by this time, drain the water from it and cool it down a little. Cut the potatoes into cubes, add to the vegetables.

It's the turn of the main ingredient - trout. The fish is divided into small pieces, it is better not to cut, but to divide with your hands, then the overall appearance will be more spectacular. We lay out pieces of trout on vegetables, forming a single composition.

Pour the salad with the dressing prepared in advance. If desired, you can sprinkle with a small amount of salt and ground black pepper. Decorate the salad with a slice of lemon and serve it to the table.

Bon appetit!