Trout with creamy potato salad

10-30 minutes 2 servings 30-60 minutes 400 kcal or less budget caper capers cucumber cucumbers easy recipes fish recipes gherkin gherkins healthy lemon lemons low cost mains mayonnaise natural yogurt potato potato salad potatoes quick salmon spring onion spring onions trout trout fillets

N/A

Source

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

Method

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.