Zesty trout with creamy potato salad
Sally This is such a dreamy combination; one of my favourites. Trout offers all the omega vitamins for you and the potatoes balance it wonderfully with vitamin C and fibre from the skin. I really love this!
Serves 2
Ingredients: 2 trout fillets250g waxy potatoes, such as Charlotte, washed and halved - no need to peel2 tbsp fat-free natural yogurt2 tbsp low-fat mayonnaise1 lemon, ½ zested1 tbsp small capers, rinsed4 small pickled gherkins, sliced4 spring onions, finely sliced¼ cucumber, diced1 tsp oregano
Method:
Start by boiling the potatoes in water for 15 minutes or until just tender. Drain and rinse under cold water to cool and set aside. Pre-heat the grill to a medium heat.
In a large bowl, mix together the low-fat yogurt and mayonnaise, capers, gherkins, cucumber and half of the sliced spring onions. Gently add the boiled potatoes and stir in the mixture without bashing them up too much.
Season the trout with freshly ground black pepper and the dried oregano 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
Serve with the remaining lemon half, cut into wedges