- 250g waxy potato, such as Charlotte, peeled if you like and halved
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 4 tsp natural yogurt
- 4 tsp mayonnaise
- 1 lemon, ½ zested
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 tbsp small capers, rinsed
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 4 small gherkin or cornichons, sliced
- 2 spring onion, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- ¼ cucumber, diced
- 2 trout fillets
Farmed rainbow trout has pretty, spotty skin…
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.
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.