- Serves2
- CourseMain meal
- Prepare10 mins
- Cook20 mins
- Total time30 mins
Ingredients
- 265g pack 2 Scottish loch trout fillets
- 400g new potatoes (such as La Ratte), cut into even-sized pieces
- 2 mixed size free range eggs, at room temperature
- ¼ cucumber, diced
- 1 clove/s garlic, chopped
- 75g Greek-style yogurt
- ½ x 20g pack chives, snipped
- 1 lemon, juice and wedges
- 50g watercress or wild rocket
- 160g pack baby sugar snaps, shredded
Method
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.
Cook’s tip
Any new potato will work for this recipe, but La Ratte has a particularly delicious, nutty flavour.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,022kJ/ 482kcals |
---|---|
Fat | 18.5g |
Saturated Fat | 5.3g |
Carbohydrates | 34.8g |
Sugars | 7.3g |
Fibre | 6.2g |
Protein | 40.9g |
Salt | 1.3g |