Smoked Trout with Warm New Potato Salad

Ingredients:

• 1 whole smoked trout
• 1 bunch asparagus
• 1 kg small new potatoes
• 1 bunch parsley
• 1 bunch dill
• 1 heaping tablespoon capers
• freshly ground black pepper
• salt
• 3 anchovy fillets
• 2 egg yolks
• 2 tbsp + 100 ml salad oil (cold-pressed blend of corn, sunflower, flax, and hemp oils)
• 1 spring onion
• 20 g butter

Preparation:

Heat 2 tbsp salad oil in a pan (due to the high corn oil content, it handles heat relatively well), then add the small new potatoes (cut larger ones into smaller pieces). Season with salt and freshly ground black pepper. Finely chop the parsley stems and add to the potatoes. Cook over medium heat until the insides are tender and the outsides are crispy.

For the dressing, mix two egg yolks with chopped anchovies and capers, then slowly whisk in the salad oil until it reaches a light mayonnaise consistency.

Break off the tough ends of the asparagus, then drop them into boiling salted water. Blanch for two minutes, then transfer to ice-cold water.

When the potatoes are done, add butter and toss well, then stir in the finely chopped dill and spring onion. Let cool slightly, but while still warm, fold in the dressing.

Serve the smoked trout filleted and sliced alongside the potatoes and crisp asparagus.