Name: Trout with creamy potato salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: 250g waxy potato 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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Trout with creamy potato salad

Trout with creamy potato salad

Good Food team

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Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.7 out of 5.32 ratingsRate

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Try serving fish with a fresh-tasting potato salad instead of plain boiled spuds

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Ingredients

Nutrition

Units:

MetricUS

250g waxy potato

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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Nutrition: per serving

kcal336
fat14g
saturates3g
carbs24g
sugars5g
fibre0g
protein31g
salt0.66g

low

Method

step 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.
step 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.
step 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.

RECIPE TIPS

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.

Recipe from Good Food magazine, March 2009

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A star rating of 4.7 out of 5.32 ratings

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