Dilled celery and trout salad

Delight your palate with a refreshing dilled celery and trout salad. Its vibrant flavors and textures make a perfect combination for a light and flavorful meal.

Ingredients:

• 1 tablespoon butter
• 2 ribs celery, chopped
• 6 scallions, white bulbs and green tops chopped and reserved separately
• 2 cloves garlic, minced
• 450g baking potatoes (about 2), peeled and cut into 1/2-inch cubes
• 1/4 cup dry white wine
• 2 cups water
• 1 quart canned low-sodium chicken broth or homemade stock
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 1/4 teaspoons salt
• 1 cup half-and-half
• 2 fillets peppered smoked trout, skin removed, fish flaked

Instructions:

1. Heat the butter in a large pot over low to medium heat. Combine the celery, scallion bulbs, and garlic in the pot and cook gently, stirring from time to time, until the vegetables become tender, which should take approximately 10 minutes.
2. Introduce the potatoes, wine, water, broth, thyme, bay leaf, and salt to the mixture in the pot. Allow it to come to a boil, then lower the heat and let it simmer with a partial cover until the potatoes are soft, around 15 minutes.
3. Pour in the half-and-half into the soup and let it simmer until it begins to thicken, which usually takes 2 to 3 minutes. Take the pot off the heat and add the trout and scallion tops. Don't forget to take out the bay leaf from the soup before serving.

Summary:

• Calories: 1496 kcal
• Fat: 122 g
• Protein: 60 g
• Carbs: 50 g
• Potassium: 2506 mg
• Magnesium: 237 mg