Grilled trout with potato, radish and dill salad

Ingredients

For 1 serving

• Trout170 g
• Potatoes200 g
• Radishes60 g
• Cucumber80 g
• Dill3 g
• Plain nonfat yogurt50 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: lactose, fish,

In season: April – June

Method

1. Wash and peel the potatoes and cut them into cubes of about 2 cm; put them in cold water, bring to the boil, salt and cook for 12 minutes, until tender but not falling apart. Drain and spread out to cool slightly.
2. Meanwhile wash the radishes and cucumber, trim the radishes and slice them thinly; cut the cucumber into thin half-moons. Chop the dill.
3. In a bowl mix the yoghurt with the dill and a pinch of salt, then add the potatoes, radishes and cucumber and toss gently.
4. Heat a grill or griddle pan over medium-high heat. Pat the trout dry, brush it with the oil, salt and grill for 3–4 minutes per side, skin side first, until the skin is crisp and the pink flesh flakes.
5. Serve the trout with the salad and a grind of black pepper.