RecipesRainbow 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
Impress your guests with delicate-textured fish served on a platter with tender new potatoes, fresh salad and a tangy dressing
By Asda Good Living,27th February 2020
Cook: 50 Mins
Serves: 6
Price: £1.38 per serving
Nutritional Information
Each 234g serving contains
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
1Preheat the grill to high. Line a baking tray with foil.
2Bring 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.
3Rub 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.
4Cook 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.
5Cook the peas according to the pack instructions.
6On 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.
7Whisk 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.