Trout With Creamy Potato Salad
This vibrant dish features tender trout fillets grilled to perfection, served alongside a zesty potato salad infused with creamy yogurt, tangy capers, and crunchy cucumbers. The blend of textures and flavors makes this a delightful meal that's easy to prepare and sure to impress your guests.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 336 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 24 grams carbohydrates
- Sugar Content: 5 grams sugar
- Protein Content: 31 grams protein
- Sodium Content: 0.66 milligram of sodium
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