Trout with creamy potato salad
By: Easy cook - Lak...
Published: Wednesday, January 23, 2013 - 6:56am

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.