Trout & new potato salad with cucumber yogurt dressing

Heat the oven to 200ºC, gas mark 6. Season the trout, loosely wrap in foil and bake for 20 minutes, until cooked through, opaque and flaking easily. Using a fork, break the trout into large pieces, discarding the skin.

Meanwhile, boil the potatoes for 15 minutes, or until tender. Drain well and place in a large bowl. Boil the eggs in a separate small saucepan – 7 minutes for a jammy yolk, 9 minutes for a firmer set – then cool under cold water and peel and discard the shells.

Put the cucumber and garlic into a blender and whizz until smooth. Add the yogurt, 1 tbsp chives, a squeeze of lemon juice and a little salt, then blend again until frothy.

Pour the dressing over the potatoes and gently mix together. Fold in the watercress or rocket, sugar snaps and trout flakes. Cut the eggs into quarters and arrange on top, then sprinkle over the remaining chives and serve, with lemon wedges for squeezing.