Fish

Trout with creamy potato salad takes 20 minutes to prepare.

Trout with creamy potato salad takes 20 minutes to cook.

Trout with creamy potato salad makes 2 servings.

The ingredients for Trout with creamy potato salad are:

250g waxy potatoes , such as Charlotte, peeled if you like and halved
4 tsp natural yogurt
4 tsp mayonnaise
1 lemon , ? zested
1 tbsp small capers , rinsed
4 small gherkins or cornichons, sliced
2 spring onions , finely sliced
? cucumber , diced
2 trout fillets

Here is how you make Trout with creamy potato salad:

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.Serving Size: 2 ServingsNumber of Servings: 2Recipe submitted by SparkPeople user PETERRIX1.

The nutritional information for Trout with creamy potato salad is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 365.0

• Total Fat: 13.4 g
• Cholesterol: 101.2 mg
• Sodium: 432.5 mg
• Total Carbs: 2.9 g
• Dietary Fiber: 1.1 g
• Protein: 34.4 g