Thu, May 24 2012
Trout with creamy potato salad
Try serving fish with a fresh-tasting potato salad instead of plain boiled spuds
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
Nutrition Information
336 kcalories,
protein 31g,
carbohydrate 24g,
fat 14 g,
saturated fat 3g,
fibre 0g,
salt 0.66 g
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- 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.
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