Recipes
Recipes

Rainbow 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

Cooking Time

Cook: 50 Mins

Cooking Time

Serves: 6

Cooking Time

Price: £1.38 per serving

Nutritional Information

Each 234g serving contains

Energy
920kj
220kcal
11%
Fat
7.7g
Med
11%
Saturates
1.4g
Low
7%
Sugars
3.0g
Low
3%
Salt
0.42g
Low
7%
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

1
Preheat the grill to high. Line a baking tray with foil.
2
Bring 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.
3
Rub 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.
4
Cook 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.
5
Cook the peas according to the pack instructions.
6
On 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.
7
Whisk 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.