Trout and New
Potato Salad
No Count
Serves 4
190oC/375oF/Gas 5
500g jersey royals
350g (12oz) trout fillets
8 quails eggs (optional)
50g (2oz) wild rocket
1tsp capers
1 small clove garlic crushed
1tsp dijon mustard
splash lemon juice
4 spring onions trimmed and sliced
4 handfuls of salad leaves
salt and pepper
Preheat oven.Wash potatoes and boil till tender. Lay trout fillets on foil lined baking tray and spray with frylight, bake on middle shelf of oven for 10 mins.
Boil eggs for 4 mins drain and refresh under cold running water.
Blend the rocket capers garlic mustard and lemon juice in processor till smooth. Peel potatoes whilst warm and slice thickly, mix with 2/3 of rocket dressing.
Remove skin from trout and flake into large pieces. Gently mix spring onions and trout into potatoes. Place handful of salad leaves onto plate spoon trout and potato mix on top. Top with eggs and drizzle remaining dressing on top.
Serves 4
190oC/375oF/Gas 5
500g jersey royals
350g (12oz) trout fillets
8 quails eggs (optional)
50g (2oz) wild rocket
1tsp capers
1 small clove garlic crushed
1tsp dijon mustard
splash lemon juice
4 spring onions trimmed and sliced
4 handfuls of salad leaves
salt and pepper
Preheat oven.Wash potatoes and boil till tender. Lay trout fillets on foil lined baking tray and spray with frylight, bake on middle shelf of oven for 10 mins.
Boil eggs for 4 mins drain and refresh under cold running water.
Blend the rocket capers garlic mustard and lemon juice in processor till smooth. Peel potatoes whilst warm and slice thickly, mix with 2/3 of rocket dressing.
Remove skin from trout and flake into large pieces. Gently mix spring onions and trout into potatoes. Place handful of salad leaves onto plate spoon trout and potato mix on top. Top with eggs and drizzle remaining dressing on top.
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