250gr smoked trout
20 baby potatoes
750gr season vegetables (peppers, spinach, broccoli, beetroot, mushrooms, chicories…)
2tsps SPAROZA blend fleur de sel with herbs and spices
½ cup olive oil, 1 lemon and ½ orange (juiced)
Wash the potatoes with their skin, place in a pot, bring to a boil. Cut the vegetables in small pieces or thin sticks and add them gradually to the pot depending on the boiling time needed for each vegetable. Pay attention not to overcook them. Strain, place in a large bowl and add the fleur de sel right away. Whisk well the olive oil, lemon and orange juice and pour on the salad.
Use your hands to cut the smoked trout in large pieces and add to the salad.