Trout with creamy potato salad
4 tbs natural yogurt
4 tbs mayonnaise
½ salad cucumber, diced
4 pickled gherkins, coarsely chopped
4 spring onions, finely sliced
4 radishes, diced
Juice of 1 lemon
4 trout fillets
1 tsp salt
1 tsp pepper
2 tbs olive oil
Boil the potatoes for 20 minutes or until cooked. Drain and rinse under cold water to cool.
Peel the potatoes and slice them.
Mix yogurt and mayonnaise. Cut the salad cucumber slices into quarters.
Add the salad cucumber, chopped pickles, sliced onions and radishes cut into quarters to the yogurt and mayonnaise mixture.
Whisk in the lemon juice.
Gently stir the mayonnaise sauce into the potatoes. Sprinkle the salad with chopped parsley and dill.
Rub the interior of each trout with salt and fill with 1-2 slices of lemon.
Season the trout with salt and pepper on the outside, place in the non stick pan, sprinkle lightly with olive oil.
Bake the trout in oven for 15 minutes at 200°C or until done.
Serve with creamy potato salad.