Ingredients for 12 pieces:
1 pack of fillo or yuff pastry (from the chiller cabinet)
a little melted butter
400 g potatoes, mainly waxy potatoes
salt
1 mini cucumber
100 g apple dessert from the jar (e.g. Granny Smith)
1 tbsp Dijon mustard mayonnaise
1 tsp hot mustard
1 pinch of sugar
Pepper
a few drops of lemon juice
2 tsp chopped dill
1/2 smoked trout fillet (without skin and bones)
Dill to garnish
Preparation:
1. Cut out 25 squares (10x10 cm) from fillo pastry sheets. Brush with butter. Place 2 squares of pastry in each of the muffin tray. Bake in a preheated oven at 180 degrees (gas mark 2-3, convection oven: 160 degrees) for about 8-10 minutes. Place the cups on a cooling rack to cool.
2. Wash the potatoes and boil them in salted water for about 20-25 minutes. Drain and peel. Rinse and halve the cucumber, remove the seeds and cut into very small cubes. Also dice the potatoes very finely. Mix apple dessert with mustard mayonnnaise and mustard. Season with salt, sugar, pepper and
lemon juice to taste. Mix in the dill. Mix the potatoes and cucumber with the dressing and chill briefly.
3. Cut the trout fillet into small pieces. Fill the salad into the pastry baskets. Serve immediately garnished with trout fillet pieces and dill.
Preparation time approx. 45 minutes
Nutritional values per piece approx.:
Calories: 77
Joule: 324
Protein: 3,7 g
Fat: 3,1 g
Carbohydrates: 8 g
(FoodCentrale by ddp images)
