Rainbow trout and new potato salad

Rainbow trout and new potato salad

Impress your guests with delicate-textured fish served on a platter with tender new potatoes, fresh salad and a tangy dressing

, 27 February 2020

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Rainbow trout and new potato salad
  • 50 Mins

  • Serves: 6

  • Price: £1.38 per serving

Nutritional Info
Each 234g serving contains
  • Energy

    920KJ

    220KCAL

    11%
  • Fat

    7.7g

    med

    11%
  • Saturates

    1.4g

    low

    7%
  • Sugars

    3.0g

    low

    3%
  • Salt

    0.42g

    low

    7%
of your reference intake.
Typical energy values per 100g: 393kJ/94kcal.
Ingredients
  • 500g baby potatoes, thickly sliced
  • 2x220g packs Asda 2 Rainbow Trout Fillets
  • 1tbsp rapeseed oil
  • Zest and juice 1 lemon
  • 150g frozen peas
  • ½ red onion, thinly sliced
  • 10g dill, roughly torn
  • 200g pack Asda Mild Mixed Leaf Salad
  • 2tsp Dijon mustard
  • 1tsp white wine vinegar
  • 2tbsp Asda Light Mayonnaise
Method
  • Preheat the grill to high. Line a baking tray with foil.

  • Bring a pan of water to the boil and cook the potatoes for 10-12 mins, until just tender. Drain well and leave in the colander to steam-dry.

  • Rub the trout fillets with the oil and lemon zest, then season with freshly ground black pepper. Put skin-side up on the lined baking tray.

  • Cook under the hot grill for 3-4 mins, until the skin is bubbling and browned. Set aside to cool for5mins then flake into large pieces.

  • Cook the peas according to the pack instructions.

  • On a large serving platter, toss together the peas, red onion, dill and mixed salad leaves. Scatter over the flaked trout and potatoes to top. Season with black pepper.

  • Whisk together the lemon juice, Dijon mustard, white wine vinegar and mayo until smooth. Season with ground black pepper, add a little water to thin (if needed) and pour into a jug. Serve with the salad, to dress.