Trout with Potato Salad recipe

This is a lovely fresh way of preparing trout that is perfect for a summer lunch. The potato salad is light, creamy, and a little bit tangy, and the fish is just cooked, flaking and tender. If you want to, break the trout up once cooked and stir through the potato salad.


  • 250g new potatoes
  • 4 tbsp. salad cream
  • 2 tbsp. vinegar, or to taste
  • 1/2 small onion, diced
  • 1 tbsp. freshly chopped parsley
  • Salt and pepper
  • 2 trout fillets, skinned and boned
  • Zest of half a lemon
  • Salt and pepper


  1. Cube the potatoes and place into a pan of cold water. Bring to the boil and then simmer for 15 minutes or until tender. Drain and leave to cool slightly.

  2. Whilst still warm, mix the cooked potato with salad cream, vinegar, onion, parsley, salt and pepper. Leave to sit for a little while to absorb the flavours.

  3. Meanwhile, season the fish well with salt and pepper. Grill under a hot grill for 5 minutes, until tender and flaking.

  4. Serve the trout over the potato salad, then sprinkle everything with lemon zest, salt and pepper.

Add a garlic clove or a chilli to the salad for extra flavour and kick. This recipe serves 2.

Recipe Details:

  • Author: Laura Young.
  • Published:

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