Trout with creamy potato salad

Ingredients

800g potatoes
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
Parsley, chopped
Dill, chopped
4 trout fillets
1 tsp salt
1 tsp pepper
2 tbs olive oil

Preparation

1
Boil the potatoes for 20 minutes or until cooked. Drain and rinse under cold water to cool.
2
Peel the potatoes and slice them.
3
Mix yogurt and mayonnaise. Cut the salad cucumber slices into quarters.
4
Add the salad cucumber, chopped pickles, sliced onions and radishes cut into quarters to the yogurt and mayonnaise mixture.
5
Whisk in the lemon juice.
6
Gently stir the mayonnaise sauce into the potatoes. Sprinkle the salad with chopped parsley and dill.
7
Rub the interior of each trout with salt and fill with 1-2 slices of lemon.
8
Season the trout with salt and pepper on the outside, place in the non stick pan, sprinkle lightly with olive oil.
9
Bake the trout in oven for 15 minutes at 200°C or until done.
10
Serve with creamy potato salad.

 



About

Very simple and satisfying dish.

Yield:

4 servings

Added:

Wednesday, January 23, 2013 - 6:56am

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