Name: Potato and trout salad with mint dressing
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Dressing; 2/3 cup sour cream; 1/3 cup mint, chopped; 1/4 cup olive oil; 2 tablespoon horseradish cream; 2 tablespoon lemon juice; Potato and trout salad; 500 gram waxy salad potatoes; 1 tablespoon olive oil; 2 150g ocean trout fillets, skin on; 1 avocado, peeled, seeded, sliced; 50 gram baby spinach and rocket mix; 2 baby radish, finely sliced

Ingredients

Dressing

2/3 cup sour cream

1/3 cup mint, chopped

1/4 cup olive oil

2 tablespoon horseradish cream

2 tablespoon lemon juice

Potato and trout salad

500 gram waxy salad potatoes

1 tablespoon olive oil

2 150g ocean trout fillets, skin on

1 avocado, peeled, seeded, sliced

50 gram baby spinach and rocket mix

2 baby radish, finely sliced

Method

1.Place potatoes in large saucepan and cover with cold water. Bring to boil on high. Cook 15-20 minutes, until just tender. Drain well and cool. When cool enough to handle, peel and slice.

2.Meanwhile, heat oil in a medium frying pan on high. Season trout skin with salt. Cook trout skin-side down 3-4 minutes until skin is very crisp and fish changes colour three-quarters of the way up the side of each fillet. Turn and cook a further 1 minute. Remove from pan.

3.To make dressing, process ingredients until smooth. Season to taste.

4.In a large bowl, combine potatoes, avocado, leaves and radish. Toss gently to combine.

5.Peel skin from fish and thinly slice skin. Flake trout over salad. Drizzle generously with dressing. Top with crispy skin to garnish.

You can also use bintje, kipfler, nadine or pink eye potatoes.
Note

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Ingredients

Method

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