7ounceschorizo (chopped into bite size pieces(200g)
handful of fresh dillfinely chopped
small handful of fresh mintfinely 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!
Nutritional values are based on one of twelve servings.