TROUT WITH CREAMY POTATO SALAD

Trout with creamy potato salad image

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

Provided by Good Food team

Time 30m

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 336 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 5 grams sugar, Protein 31 grams protein, Sodium 0.66 milligram of sodium