Trout with creamy potato salad
Recipe Type: Main
Author:
Serves: 2
Try serving our fresh trout fillets with a fresh-tasting potato salad instead of plain boiled spuds.
To save even more time, you can use one of our ready seasoned trout fillets: orange & dill or lemon & coriander.
Ingredients
- 250g waxy potatoes, such as Charlotte, peeled if you like and halved
- 4 tsp natural yogurt
- 4 tsp mayonnaise
- 1 lemon, ½ zested
- 1 tbsp small capers, rinsed
- 4 small gherkins or cornichons, sliced
- 2 spring onions, finely sliced
- ¼ <g class=”gr_ gr_51 gr-alert gr_gramm Punctuation only-del replaceWithoutSep” id=”51″ data-gr-id=”51″>cucumber,</g> diced
- 2 fresh trout fillets
Instructions
- Boil the potatoes in salted water for 15 mins until just tender. Drain and rinse under cold water to cool, then drain again. Heat the grill.
- Meanwhile, mix together the yogurt and mayonnaise, then season with a good squeeze of lemon. Gently stir into the potatoes with the capers, gherkins, most of the spring onion and cucumber.
- Season the trout, then grill on a baking sheet, skin-side down, for 3-4 mins depending on thickness, until just cooked. Scatter with lemon zest and serve with the potato salad, scattered with remaining spring onions. Cut the remaining lemon half into wedges for squeezing over.
