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Trout with Creamy Potato Salad |
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| Serves 2 |
Prep 10 mins |
Cooking 20 mins |
Easy |
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My rating |
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Ingredients |
250g waxy potatoes, such as Charlotte, peeled and halved
4 tsp natural yoghurt
4 tsp mayonnaise
1 lemon, 1/2 zested
4 small gherkins or cornichons, finely sliced
1/4 cucumber, diced
2 trout fillets
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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.
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Meanwhile, mix together the
yogurt and mayonnaise, then season with a good squeeze of
lemon. Gently stir into the potatoes with the gherkins,
most of the spring onion or peas and cucumber.
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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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DAILY
DINNERS 
