Poached trout and potato salad | Women's Weekly Food

Ingredients

• 800 gram kipfler potatoes, unpeeled, halved
• 1 litre (4 cups) water
• 4 x 5cm strips lemon rind
• 2 sprigs fresh dill
• 600 gram ocean trout fillets
• 1 red onion (100g), sliced thinly
• 1 lebanese cucumber (130g), seeded, sliced thinly
• 50 gram rocket leaves
• Lemon and dill dressing
• 1/3 cup (80ml) olive oil
• 1/4 cup (60ml) lemon juice
• 1 clove garlic, crushed
• 1 tablespoon finely chopped fresh dill
• 1 tablespoon drained, rinsed baby capers