Name: Poached trout and potato salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 800 gram kipfler potatoes, unpeeled, halved; 1 litre (4 cups) water; 4 x 5cm strips lemon rind; 2 sprigs fresh dill; 600 gram ocean trout fillets; 1 red onion (100g), sliced thinly; 1 lebanese cucumber (130g), seeded, sliced thinly; 50 gram rocket leaves; Lemon and dill dressing; 1/3 cup (80ml) olive oil; 1/4 cup (60ml) lemon juice; 1 clove garlic, crushed; 1 tablespoon finely chopped fresh dill; 1 tablespoon drained, rinsed baby capers

Ingredients

800 gram kipfler potatoes, unpeeled, halved

1 litre (4 cups) water

4 x 5cm strips lemon rind

2 sprigs fresh dill

600 gram ocean trout fillets

1 red onion (100g), sliced thinly

1 lebanese cucumber (130g), seeded, sliced thinly

50 gram rocket leaves

Lemon and dill dressing

1/3 cup (80ml) olive oil

1/4 cup (60ml) lemon juice

1 clove garlic, crushed

1 tablespoon finely chopped fresh dill

1 tablespoon drained, rinsed baby capers

Method

1.Boil, steam or microwave potato until tender; drain.

2.Place the water, rind and dill in medium saucepan; bring to the boil. Add fish; simmer, covered, about 10 minutes or until cooked as desired.

3.Drain fish; discard cooking liquid. Flake fish coarsely into large bowl; discard skin.

4.Meanwhile, to make lemon and dill dressing, place ingredients in screw-top jar; shake well.

5.Add potato, dressing and remaining ingredients to bowl of fish; toss gently to combine.

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Ingredients

Method

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