Baked potato and trout salad

To prepare this salad, you need to bake potatoes and pickled trout in the oven, and then mix with olive oil.

Ingredients

• Ginger root (peeled and finely grated) - 2.5 cm
• Garlic (peeled and minced) - 1 clove
• Chili powder - 1 tsp
• Coriander seeds (lightly ground in a mortar) - 1 tbsp l.
• Juice and zest of 2 lemons
• Olive oil - 4 tbsp. l.
• Trout fillet without skin - 450 g
• Small potatoes (preferably young) - 900 g
• Sea salt - 1-2 tsp
• Ground black pepper to taste
• Chives (chopped) for serving

Directions

1. In a small bowl, combine chopped ginger, chili powder, garlic, coriander seeds, and lemon zest. Then pour in lemon juice and 1 tablespoon of olive oil. Mix everything well (this is a marinade).
2. Place the trout fillets in a non-metallic bowl and cover with the prepared marinade. Cover the fish bowl with cling film and refrigerate.
3. Turn on the oven to preheat to 200 degrees. Put the potatoes in a heat-resistant dish, pour over 2 tablespoons of olive oil, season with salt and pepper, stir. Place the potatoes in the oven and bake until soft, about 45 minutes. Remove the finished potatoes from the oven and leave to cool at room temperature for 2 hours.
4. Reduce the temperature in the oven to 190 degrees. Remove the trout fillet from the marinade and place on a baking sheet. Bake for about 20 minutes and then refrigerate at room temperature.
5. Cut the cooled potatoes into pieces of any shape and size, put in a serving bowl, add the trout, cut into pieces, pour over the remaining olive oil, mix. Sprinkle the salad with green onions and serve immediately.