Smoked trout and apple salad

Indulge in the delightful combination of smoked trout and crisp apple in this refreshing salad. A harmonious blend of flavors awaits in every bite.

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. Begin by melting the butter in a large pot over low to medium heat. Combine the celery, minced scallion bulbs, and garlic, and cook them, stirring occasionally, until they begin to soften, for approximately 10 minutes.Next, introduce the potatoes, wine, water, broth, thyme, bay leaf, and salt into the pot. Allow the mixture to come to a boil. Then, lower the heat and let it simmer with the lid partially on until the potatoes are soft, which should take about 15 minutes.After that, mix in the half-and-half and let the soup simmer until it starts to thicken, usually about 2 to 3 minutes. Take the pot off the heat and gently stir in the trout and the chopped scallion greens. Don't forget to remove the bay leaf from the soup before serving.

Summary:

• Calories: 847 kcal
• Fat: 62 g
• Protein: 33 g
• Carbs: 42 g
• Potassium: 1251 mg
• Magnesium: 127 mg