Healthy recipe for 2 people, takes only 20 mins; recipe has potato, natural yogurt, mayonnaise, lemon, caper, gherkin, spring onion, cucumber and trout.
Trout with creamy potato salad
Course: Healthy
Servings
2
servings
Prep time
10 mins
Ingredients
- Spring Onion: 2 spring onions, finely sliced
- Natural Yogurt: 4 tsp natural yogurt
- Lemon: 1 lemon, 1/2 zested
- Mayonnaise: 4 tsp mayonnaise
- Cucumber: 1/4 cucumber, diced
- Trout: 2 trout fillets
- Potato: 250g waxy potato, such as Charlotte, peeled if you like and halved
- Caper: 1 tbsp small capers, rinsed
- Gherkin: 4 small gherkins or cornichons, sliced
Directions
- 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.
