It’s that time of year and BBQ season is upon us, this potato salad will be a welcome addition to any gathering in the sun.
Trout really isn’t a fish I would usually buy, but I got a couple of fillets for free from Fish For Thought and they have been sitting in my freezer whilst I looked for inspiration for how to use them. Trout has a mild flavour so can really handle the strong flavours of chorizo and a tangy vinaigrette lifts the whole dish.
You can make the potato salad ahead of time for an easy BBQ side or it is substantial enough for several summertime lunches.
For the fish
- 2 trout fillets
- veg oil
- 1 tsp dried Italian herbs
- 1 tsp dried dill
- 1 tsp dried thyme
To make the vinaigrette
- 1 tbsp salt
- 1 tbsp pepper
- 100ml white wine vinegar
- 2 egg yolks
- 1 tbsp wholegrain mustard
- 1 tbsp dried Italian herbs
- 2 tbsp caster sugar
- juice of 1/2 lemon
- 100ml olive oil
- 1kg salad potatoes
- 1 red onion (sliced)
- 200g fine green beans
- 200g chorizo (chopped into bite size pieces
- 4 eggs
- handful of fresh dill (finely chopped)
- small handful of fresh mint (finely chopped)
First, marinate the trout. put a little oil on the fillets and in a bowl mix together the salt, pepper, Italian herbs, dill and thyme. Rub all over the fish, cover and place in the fridge.
Next, on to the vinaigrette. In a bowl place all of the ingredients apart from the oil and using a hand whisk, combine. Then, whilst whisking, slowly pour in the oil until the ingredients come together. Put in the fridge until needed.
Fill a large pan with water and a pinch of salt and bring to the boil. Add the salad potatoes and boil for about 15mins. Be careful not to over cook the potatoes, you want them to keep their firmness. Test with a fork so that you know when they are ready. Drain and leave to one side to cool.
In a large frying pan, heat a little oil and fry the sliced red onion. Again, you don’t want to over cook these, just enough so that they start to soften. Leave to one side. In the same pan add the green beans. Squeeze a little lemon juice over with a sprinkle of salt and pepper and cook until tender. Leave to one side.
Add a little more oil to the pan and throw in the chopped chorizo. Cook until slightly crispy on the outside.
In a small saucepan of water, boil 4 eggs for around 8 minutes and leave to one side to cool.
Take the fish out of the fridge and heat a frying pan on a medium high heat. Add the fish skin side down and fry for about 4mins until the skin starts to go crispy, then flip over and cook the flesh. While the fish is cooking, peel off the skin and put to one side. Gently, using a spatula, start to break up the fillets as you cook it. Once cooked through put the flaked fillets to one side and put the skin back into the pan to nicely crisp up.
Cut the potatoes in half and place in a large serving bowl. Add in the onion, beans, chorizo, onion and flaked trout. Peel the eggs and cut into 8ths and place in the bowl and break up the crunch trout skin and add in.
Pour over the vinaigrette and gently mix everything together. A potato salad that will be the highlight of any BBQ!