Lemon & dill rainbow trout with pickled potato salad & radish slaw - Good Food Middle East
Try trout as an alternative to a traditional meat roast. It still feels special, but cooks more quickly, with minimal prep. Serve with potato salad and slaw
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Ingredients
- 4 medium rainbow trout , gutted and cleaned
- 1 lemon , sliced, plus extra wedges to serve
- handful of dill
- olive oil , for roasting and drizzling
- 200g radishes , cut into matchsticks
- ½ hispi cabbage , core removed and finely shredded
- 2 tbsp extra virgin olive oil
- 2 tbsp finely chopped parsley
- 2 ½ tbsp white wine vinegar
- pinch of sugar
- 1.5kg new potatoes , halved or quartered if large
- 2 tbsp white wine vinegar
- ½ tbsp honey
- 3 tbsp mayonnaise
- 10 cornichons or 5 gherkins, finely chopped
- 10 silverskin pickled onions , finely chopped
- 1 tbsp wholegrain mustard
- 3 tbsp soured cream
- 1 tbsp finely chopped dill
- 1 tbsp finely chopped parsley
- 1 tbsp finely chopped chives
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