Potato and trout salad

Deur Barbara Joubert, SARIE KOS Somer 2010/11

Potato and trout salad Foto’s: Micky Hoyle Galery

Usually potato salad is served as a side dish, but with trout it's a delicious meal on its own.

(4 portions)

  • 10 to 12 Mediterranean potatoes
  • 30 ml olive oil
  • 300 g trout fillets
  • salt and freshly ground black pepper to taste
  • 250 g crème fraîche
  • 30 ml mayonnaise
  • 2 spring onions, chopped
  • 20 ml capers
  • 3 sprigs fresh dill, finely chopped

Boil potatoes until soft. Allow to cool and remove skins. Slice potatoes. Heat olive oil in  a pan and place trout fillets skin down in the pan. Fry about 5 minutes on both sides. Remove from pan and remove skin from fish. Place potatoes and fish in a mixing bowl and season with salt and pepper. Mix crème fraîche and mayonnaise and carefully mix into salad. Sprinkle with spring onions, capers and dill. Serve with tartare sauce.

Tartare sauce:

  • 6 gherkins, finely chopped
  • 30 ml capers, finely chopped
  • half an onion, finely chopped
  • 60 ml mayonnaise
  • 30 ml Bulgarian yoghurt
  • salt and freshly ground black peppers to taste

Mix everything well and serve with salad.

  • Assistent Melissa Pecoraro

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