Trout with creamy potato salad
Serves 2
Easy
Prep:
Cook:
Try serving fish with a fresh-tasting potato salad instead of plain boiled spuds
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- 250g waxy potatosuch as Charlotte, peeled if you like and halved
- 4 tsp natural yogurt
- 4 tsp mayonnaise
- 1 lemon½ zested
- 1 tbsp small capersrinsed
- 4 small gherkinsor cornichons, sliced
- 2 spring onionsfinely sliced
- ¼ cucumberdiced
- 2 troutfillets
Nutrition: per serving
- kcal336
- fat14g
- saturates3g
- carbs24g
- sugars5g
- fibre0g
- protein31g
- salt0.66glow
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.
