Roast Lemon Dill Rainbow Trout with Pickled Potato Salad

Name: Roast Lemon Dill Rainbow Trout with Pickled Potato Salad
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 4 rainbow trout; 1.5 kg new potatoes; 1 lemon; 20 g fresh dill; 200 g radishes; 1/2 hispi cabbage; 2 tbsp parsley, finely chopped; 1 tbsp chives, finely chopped; 10 cornichons, finely chopped; 10 pickled onions, finely chopped; 3 tbsp mayonnaise; 3 tbsp soured cream; 1 tbsp wholegrain mustard; 2 tbsp olive oil; 2 tbsp extra-virgin olive oil; 2 1/2 tbsp white wine vinegar; 1/2 tbsp honey; 1 pinch sugar

This bright, hearty seafood dinner pairs tender rainbow trout with zesty lemon and dill, a tangy pickled potato salad, and a crisp radish slaw. It is fresh enough for warmer days but substantial enough for a satisfying family meal.

Servings4 Portions

Prep Time30 Mins

Cook Time25 Mins

Difficulty

Intermediate

Ingredients

rainbow trout
4
new potatoes
1.5 kg
lemon
1
fresh dill
20 g
radishes
200 g
hispi cabbage
0.5
parsley, finely chopped
2 tbsp
chives, finely chopped
1 tbsp
cornichons, finely chopped
10
pickled onions, finely chopped
10
mayonnaise
3 tbsp
soured cream
3 tbsp
wholegrain mustard
1 tbsp
olive oil
2 tbsp
extra-virgin olive oil
2 tbsp
white wine vinegar
1 tbsp
honey
0.5 tbsp
sugar
1 pinch

Step-by-Step Instructions

Place the potatoes in a large pan of salted water and bring to a boil. Cook for 10-15 minutes, or until just tender when pierced with a fork. Drain well, return them to the hot pan for 1 minute to steam-dry, then toss with the white wine vinegar, honey, and a little seasoning. Set aside to cool so the potatoes absorb the dressing.

Heat the oven to 200C/180C fan/gas 6, or preheat the air fryer to 180C. Stuff each trout cavity with lemon slices and a few sprigs of dill. Rub the fish all over with olive oil, place on a baking tray or in the air-fryer basket, season inside and out, and squeeze over a little extra lemon juice. Roast or air-fry for about 20 minutes, until the skin is lightly golden and the flesh flakes easily.

While the fish cooks, make the slaw. In a large non-metallic bowl, combine the radishes, shredded hispi cabbage, extra-virgin olive oil, parsley, 1 tbsp of the vinegar, the sugar, and a little seasoning. Toss well and set aside for a few minutes to lightly soften.

Finish the potato salad by folding the mayonnaise, soured cream, cornichons, pickled onions, wholegrain mustard, chopped dill, chives, and the remaining dill into the cooled potatoes. Taste and adjust with a splash more vinegar or a little more mayonnaise or soured cream if needed. Serve the trout with the potato salad and radish slaw.