Try serving fish with a fresh-tasting potato salad instead of plain boiled spuds
Prep:10 mins
Serves 2
250g waxy potato, such as Charlotte, peeled if you like and halved4 tsp natural yogurt4 tsp mayonnaise1 lemon, ½ zested1 tbsp small capers, rinsed4 small gherkins or cornichons, sliced2 spring onions, finely sliced¼ cucumber, diced2 trout fillets
STEP 1Boil 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.STEP 2Meanwhile, 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.STEP 3Season 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.
