Trout with creamy potato salad

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Good Food

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Recipe by Good Food

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1. 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.
2. 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.
3. 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.

Tip

Look for packets of trout in Sainsbury's basics range. They are from the same farms as the fish in their other ranges - the fillets are just mis-matched in size.

PER SERVING

336 kcalories, protein 31g, carbohydrate 24g, fat 14 g, saturated fat 3g, fibre 0g, salt 0.66 g

Latest comments and suggestions

• Jo

  03 March 2009

  Jo rated and commented on this recipe

  

  This is delicious!! I think it makes a great summer dish & will definately do it again.

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• sara

  05 March 2009

  sara rated and commented on this recipe

  

  Made this with salmon instead of trout because thats what I had knocking around the freezer and it was LOVELY. give it a go!

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• Food Glorious Food

  26 April 2009

  Food Glorious Food rated and commented on this recipe

  

  very nice! I loved it!

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• angus

  20 September 2009

  angus commented on this recipe

  Absolutely great! Very tasty and light - superb

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• novice1

  26 September 2009

  novice1 commented on this recipe

  Very fresh. I doubled the amount of yoghurt as I can't eat mayo. But was still tasty.

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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 cucumber , diced
• 2 trout fillets

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 20 mins

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 cucumber , diced
• 2 trout fillets

PER SERVING

336 kcalories, protein 31g, carbohydrate 24g, fat 14 g, saturated fat 3g, fibre 0g, salt 0.66 g

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