Name: Smoked Trout with Horseradish, White Wine Potato Salad
Ingredients: 2 140 g fillet trout; 200 g New potatoes; 100 ml White wine; 1 Onion; finely diced; 50 g Light fromage frais; 1 bn Chives; chopped; 30 g Spring onions; chopped; 4 Tomatoes; finely sliced; 1 Lemon; juice of; Salt and ground black pepper

When the river of suffering rages around you and you ignore prayer, there is no peace, righteousness, strength, growth, sustenance, joy, courage, and steadfastness. Paul wrote in his letter to the Philippians that the path to peace is prayer. This is one of the amazing benefits of suffering – you can fully expect to find your times of prayer with the Lord to be sweeter, more engaging, more passionate, and more focused. Don’t expect to accept the plan of God without doing so in prayer.

Steve Swartz

CATEGORY	CUISINE	TAG	YIELD
		Food networ, Food2	2	servings

INGREDIENTS

2		140 g fillet trout
200	g	New potatoes
100	ml	White wine
1		Onion; finely diced
50	g	Light fromage frais
1	bn	Chives; chopped
30	g	Spring onions; chopped
4		Tomatoes; finely sliced
1		Lemon; juice of
		Salt and ground black pepper

INSTRUCTIONS

Cook the potatoes in boiling salted water, until tender. As soon as the
potatoes are cooked, slice quickly into the white wine to absorb.
Meanwhile, season the trout and cook in a steamer or in a sieve over the
steam from the new potato water - this should take no longer than 4
minutes.
Add to the potato salad the fromage frais, spring onions, horseradish,
onion and season well.
Slice the tomato around the plate, season with ground black pepper, chopped
chives and drizzle of lemon juice. Place the potato salad in the middle of
the plate and the trout on top. The potato salad should be a sloppy
consistency.
Garnish with chopped chives and serve.
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