Name: Ocean trout with coriander potato salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 8 (about 480g) chat (small coliban) potatoes, quartered; 60g mixed salad leaves, washed, dried; 1 small red onion, halved, thinly sliced; 2 long fresh red chillies, deseeded, cut lengthways into thin strips; 18.20 gm olive oil; Salt; 4 (about 125g each) ocean trout fillets; 110g Delikatess mayonnaise (Thomy brand); 20.00 ml roughly chopped fresh coriander; 2 tsp chopped fresh dill; 20.00 gm water; 10.60 gm fresh lemon juice

Ocean trout with coriander potato salad

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Enjoy ocean trout and creamy potato salad for a tasty way to eat fish three times weekly.

Ingredients:

8 (about 480g) chat (small coliban) potatoes, quartered
60g mixed salad leaves, washed, dried
1 small red onion, halved, thinly sliced
2 long fresh red chillies, deseeded, cut lengthways into thin strips
18.20 gm olive oil
Salt
4 (about 125g each) ocean trout fillets
110g Delikatess mayonnaise (Thomy brand)
20.00 ml roughly chopped fresh coriander
2 tsp chopped fresh dill
20.00 gm water
10.60 gm fresh lemon juice

Instructions:

Boil potatoes in a saucepan for 7-8 minutes until tender. Drain and cool under cold running water. Place in a large bowl.
Combine the salad leaves, onion, chillies, and oil with the potatoes, gently tossing until well mixed. Season with salt to taste.
Steam the trout over a medium saucepan of boiling water for 5-6 minutes, or until cooked to your preference.
Mix together the mayonnaise, coriander, dill, water, and lemon juice in a small bowl. Adjust seasoning with salt to taste.
Plate the potato salad, layer with the trout, and generously drizzle with mayonnaise.

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