Smoked-trout salad with mustard dressing

Delight in the flavors of smoked trout combined with zesty mustard dressing in this fresh and vibrant salad. Perfect 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. In a big pot, gently heat up the butter. Put in the celery, scallion bulbs, and garlic. Cook with occasional stirring until the veggies begin to soften, approximately for 10 minutes.
2. Include the potatoes, wine, water, broth, thyme, bay leaf, and salt to the pot. Let it boil. Lower the heat and let it simmer with the lid slightly open until the potatoes become soft, around 15 minutes.
3. Mix the half-and-half with the soup. Let it simmer until the soup thickens a bit, for about 2 to 3 minutes. Take the pot off the heat and add the trout and scallion greens. Don't forget to discard the bay leaf from the soup.

Summary:

• Calories: 1326 kcal
• Fat: 104 g
• Protein: 55 g
• Carbs: 49 g
• Potassium: 1436 mg
• Magnesium: 183 mg