Rainbow trout and new potato salad
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- 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
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.