METHODFirst prepare the potato salad. Cook the potatoes in a pan of boiling water for 15 minutes or until just tender. Drain and rinse under cold running water to quickly cool them, then set aside.
In a large bowl, mix together the yoghurt, gherkins, capers, cucumber and half of the sliced spring onions. Add the boiled potatoes and very gently stir them into the mixture to avoid bashing them up too much.
Preheat the grill to medium. Set the trout fillets on a baking sheet and season with freshly ground black pepper and the dried oregano. Put under the grill and cook, skin-side down, for 3–4 minutes, depending on the thickness, until the flesh is no longer translucent and is cooked through.
Transfer the fish to a serving plate and scatter over the lemon zest. Serve with a lovely mound of potato salad and sprinkle both with the remaining spring onions.
Cut the lemon into wedges to serve and add to plate with a large helping of vegetables.
Sally Bee says “This is such a dreamy combination and one of my favourites. Trout offers all the omega vitamins for you and the potatoes balance it wonderfully with Vitamin C and fibre from the skin. OMG I really love this!”
Serves: 2
Preparation: 15 mins
Cooking: 10 mins
1/4 bag of Jersey Royal Potatoes (washed and cut into bite sized chunks)
4 tbsp fat-free natural yoghurt
2 small pickled gherkins (rinsed and sliced)
1 1/2 tbsp capers (drained and rinsed)
1/4 cucumber (finely diced)
3 spring onions (finely sliced)
2 skin on trout fillets
Freshly ground black pepper
1 tsp dried oregano
Zest of 1/2 a lemon